HUNGARIAN GOULASH-quick and easy! Josie Mae's
Ingredients:
1-1/2 to 2 pounds of BEEF (stewmeat or chuck) cut into 1-1/2 inch pieces,
set aside.
PREPARE AND SET ASIDE:
4 slices cooked BACON
3 BEEF BOUILLON CUBES dissolved in
3 cups HOT WATER (or 1 or 2 cans BEEF (BOUILLON) BROTH)
1-1/2 cups chopped ONION
1/4 cup chopped GREEN PEPPER

-Dice and put into 3 qt. pot, 4 slices BACON, cook and turn frequently until
lightly browned, remove to bowl and set aside.
-Add ONION to the bacon fat in pot and cook until transparent, remove with
slotted spoon to bowl containing bacon.
-Add MEAT pieces to bacon fat, brown slowly on all sides,
-Sprinkle with 1 Tablespoon PAPRIKA, 1/4 tsp. SALT, 1/2 tsp. ACCENT,
1/4 tsp. GROUND BLACK PEPPER, 1/4 tsp. MARJORAM.
-Add the BACON, ONION MIXTURE, and the GREEN PEPPER. Slowly pour in 2-1/2 cups
of BOUILLON BROTH. Reserve the remaining 1/2 cup BROTH. Bring to boiling.
Reduce heat, cover with tight-fitting lid, SIMMER 1 to 1-1/2 hours or until
meat is tender. Thicken the cooking liquid with the remaining 1/2 cup BROTH
and 2 tablespoons CORNSTARCH. Serve immediately over 1/2 to 1-inch wide NOODLES
-A SALAD and HOT ROLLS on the side.