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GHOSTLY GOULASH

Christine's Ghostly Goulash.

  • 1 cup Pillsbury 'Wondra' flour
  • 2 lbs beef - 1 inch cubes
  • 3 peppers, red/green, including pasilla (optional) - diced
  • 3 medium onions, chopped
  • canola oil or any vegetable oil for browning
  • 4 or more TBS sweet paprika
  • 1 bouillion cube plus hot water, or beef broth
  • 2 bay leaves
  • salt and black pepper

OO Large, heavy casserole or stewpot with cover, skillet(s) for browning and sautéeing ingredients.

PUT flour in paper or plastic bag. Put in meat cubes, 8 - 10 at a time and shake well to coat with flour.

HEAT the oil in one or two large skillets and brown the meat cubes on 2 or more sides. Use non-stick pan if you want to use less fat.

REMOVE to large, heavy casserole that has a cover.

SAUTÉ onions and peppers, add to meat in casserole over very low flame.

SPRINKLE paprika, salt and pepper over goulash and toss.

ADD hot water and bouillon cube - or hot beef broth - to cover ingredients.

ADD bay leaves.

BRING to very low simmer; cook, covered, for several hours. Taste for seasoning.

SERVE with pasta shells or similar and sour cream.

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