Great Hungarian Goulash: Courtesy of The Wolfe Pit 

               Ingredients

·                     2 lbs - Cubed Beef Chuck Roast or Pork Shoulder

·                     4 TBS - Olive Oil

·                     1 Large - Yellow Onion (chopped)

·                     2 Bell Peppers (chopped) I used red and yellow, but any color is fine

·                     3 - Garlic Cloves (chopped)

·                     2 Cups - Chicken Broth

·                     2 Cups - Water

·                     2 TBS - Tomato Paste

·                     3 TBS - Hungarian Paprika

·                     1/2 Cup - All Purpose Flour

·                     Salt and Pepper

Corn Starch Slurry - Combine 2-3 TBS each of cold water and cornstarch and mix well, set aside.

Directions

·                     Season meat with salt and pepper.

·                     Toss the meat in flour until all pieces are coated.

·                     In a large heavy skillet over medium heat add 2 TBS oil and brown half of the meat on all sides

·                     Repeat this process with the remaining half of meat.

·                     Remove the meat and set aside.

·                     Add onions, bell peppers (optional) and garlic and saute for 5 minutes.

·                     Add all of the remaining ingredients, mix well and bring to a light boil.

·                     Reduce heat, cover and let simmer for 2.5 - 3 hours or until the meat is fork tender.

·                     Stir in cornstarch slurry to thicken.

·                     Add salt and pepper to taste.

·                     Serve piping hot over noodles with a dollop of sour cream!

Enjoy!