Hungarian Goulash - cooking recipe

Ingredients

3 Tbsp. flour
1 1/2 lb. beef for stew (cut into 1-inch chunks)
2 Tbsp. corn oil
2 medium onions (chopped)
1 medium green bell pepper (chopped)
2 large cloves garlic (minced)
1 Tbsp. paprika
1/2 c. water
1 beef bouillon cube
1 tsp. caraway seed
1/2 tsp. salt
1/2 tsp. pepper
8 oz. pkg. cooked and drained wide egg noodles

Preparation

Place flour in large sealable plastic food bag.
Add beef, half at a time;
shake to coat well.
In 4-quart saucepot heat corn oil over medium-high heat.
Add onions, bell pepper and garlic;
saute 3 to 4 minutes or until onions are lightly browned. Remover and reserve.
Cook beef half at a time 3 to 4 minutes or until evenly browned on all sides;
remove and reserve.
Stir in paprika;
cook 1 minute.
Add water, bouillon, caraway seed, salt, pepper and cooked vegetables.
Return beef and its juices;
bring to boil.
Reduce heat, cover and simmer 1 1/2 hours or until beef is tender.
Serve over egg noodles.