Hungarian Beef Goulash

• 2 lbs round steak, cut in 1 1/2-inch cubes
• 1/3 c flour
• 1/4 c vegetable oil
• 1 tblsp paprika
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb small white onions, peeled
• 2 c beef broth
• 1 c dry sherry
• 2 tblsp vinegar
• 2 tblsp caraway seed
• 2 tsp marjoram
• 2 bay leaves
• cooked noodles or boiled potatoes

Directions:

Dredge beef all in flour. In large kettle or skillet, heat oil. Cook beef, a few pieces at a time, until browned. Remove from skillet and sprinkle with paprika, salt and pepper.

In same skillet, add onions and saute until golden. Stir in broth, sherry, vinegar, caraway, marjoram and bay leaves. Bring to a boil; return beef to kettle. Simmer, covered, one hour or until tender.

Serve with noodles or boiled potatoes.

Serves 4.