Hungarian Beef Goulash - cooking recipe

Ingredients

1/4 cup all-purpose flour
1 tablespoon sweet Hungarian paprika
1 1/2 teaspoons salt
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon ground black pepper
2 lbs beef stew meat, cut into 1 1/4-inch pieces
4 tablespoons vegetable oil, divided
1 large onion, chopped
2 garlic cloves, minced
28 ounces beef broth
14 1/2 ounces stewed tomatoes, undrained
1 cup water
1 tablespoon dried marjoram, crushed
3 cups medium egg noodles, uncooked (about 6 ounces)
1 large green bell pepper, chopped
sour cream

Preparation

Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.