Very tasty over egg noodles.

Ingredients

2 T oil
1-½ lb. boneless chuck, cut into ¾" cubes
2 cu. water
1 can diced tomatoes
1 clove garlic, minced
2 t. paprika
2 t. salt
1 t. instant beef bouillon
½ t. caraway seed
¼ t. pepper
4 potatoes, cut into 1-½" pieces
2 green peppers, cut into 1" pieces

Directions

Heat oil in Dutch oven until hot. Cook and stir beef in oil until brown, about 15 minutes. Drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. Heat to boiling and reduce heat. Cover and simmer 1 hour.

Add potatoes. Cover and simmer for about 30 minutes. Add green peppers. Cover and simmer about 10 minutes.

Goulash can now be served in soup bowls with crusty bread. OR, you can thicken it with 2-3 T cornstarch dissolved in ⅓ cu. water. Add to liquid in pan and cook and stir until boiling. Cook and stir for one minute more. Goulash can be served over buttered egg noodles.