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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
 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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