e-rcps...

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
• sour cream when serving.

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

1. PUT flour in paper or plastic bag. Put in meat cubes, 8 - 10 at a time and shake well to coat with flour.
2. 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.
3. REMOVE to large, heavy casserole that has a cover.
4. IN skillet, sauté onions and peppers, add to meat in casserole over very low flame.
5. SPRINKLE paprika, salt and pepper over goulash and toss.
6. ADD hot water and bouillon cube - or hot beef broth - to cover ingredients.
7. ADD bay leaves.
8. BRING to very low simmer; cook, covered, for several hours. Taste for seasoning.
9. REMOVE bay leaves, serve with pasta shells, penne, or similar and sour cream.