Hungarian Beef Goulash - 2 cup serving (kec)

4Tbsp flour
1 Tbsp Paprika (1 Tbsp Hungarian sweet + 1/2tsp Hungarian Hot Paprika if possible)
1 1/2 tsp salt
1/2 tsp black pepper
2lbs beef chuck roast, cut into 1 1/4 inch pieces
2 Tbsp canola oil
1 large (approximately 1 cup) chopped onion
4 cloves garlic, minced
2cans (14oz each) beef broth
1 can (14oz) stewed tomatoes in juice(chopped with a knife) {Do Not Drain}
1 cup water
1 Tbsp dried marjoram leaves
1 cup ( a large bell pepper) chopped
3 cups (6.75oz) uncooked egg noodles

Combine flour, salt, paprika (s) and black pepper in a zip top bag. Add the beef, seal the bag and shake to coat well.
Heat 1 Tbsp canola oil in a Dutch oven over medium heat until hot. Add half the beef, brown on all sides. Transfer to a bowl. Repeat with the 1/2 tbsp oil and remaining beef, and transfer to the same bowl. Add remaining 1/2 tbsp and saute onions and garlic until softened (approx. 8 minutes). Add the beef broth, water, stewed tomatoes and marjoram. Add the beef and all the juices in the bowl, stir well. Bring to a boil, then turn to low, cover and simmer for 1 1/2 hours or until the beef is tender. Add the chopped bell pepper and continue simmering 5 - 10 minutes. Next add the uncooked egg noodles and simmer another 10 minutes (approximately) until the egg noodles are tender. Serve in bowls with sour cream if desired.
This recipe makes 5 (2cup ) servings.

Number of Servings: 5

Recipe submitted by SparkPeople user KECDMC.