3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
1 C diced tomatoes
1 red bell pepper seeded and diced
1 C beef stock
1 C dry red wine
3 T Hungarian paprika
1 t caraway seeds
5 garlic cloves, minced
1 bay leaf
2 T canola oil
salt and pepper to taste

• heat oil in large pot add onions and bell pepper and cook for 5 minutes
• add minced garlic and bay leaf and cook for one more minute
• add beef and stir in paprika, salt and pepper
• cook stirring often until meat turns brown
• stir in beef stock and wine, and bring to a boil
• reduce heat to a simmer. cover and cook for 2 hours
• check meat, if not tender enough, keep cooking
• when satisfied with meat tenderness, serve over mashed potatoes, cauliflower or turnips
• the classic goulash is usually served over egg noodles

T = tablespoon
t = teaspoon
C = cup