Hungarian Goulash - cooking recipe

Ingredients

2 lb. lean round steak, cut into 1-inch cubes
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
4 Tbsp. butter
2 large onions, sliced
1 small clove garlic, minced
1 green pepper, chopped
1 bay leaf
3 beef bouillon cubes
3 c. boiling water
1/2 can (8 oz.) tomato puree
5 potatoes, cut up
4 carrots, sliced
4 celery stalks, sliced
5 beef bouillon cubes
5 c. boiling water

Preparation

In brown paper bag, combine flour, salt, pepper, paprika and beef cubes.
Shake well to coat.
Brown meat in butter; add onions, garlic, pepper and simmer until well coated.
Empty all into large Dutch oven.
Dissolve bouillon cubes (3) in 3 cups boiling water.
Add to Dutch oven.
Bring to boiling point, then lower to simmer; cover and cook slowly for 2 hours.
Add rest of vegetables and additional 5 cups boiling water with the dissolved 5 bouillon cubes and tomato puree.
Bring to a second boil, lower heat and cook until vegetables are tender, about 30 minutes. Additional bouillon stock may be added if too thick.