Beef Goulash

As "famous" as my Mother's chicken goulash is, my Tante Anni's beef goulash is equally famous. This is a great dish, and can't wait to make it again.

Ingredients:

2 pounds stew meat cut into 1" cubes and patted dry

1 large onion, chopped

3-4 tablespoons of tomato paste (or 1 tomato)

2-3 cups beef stock (enough to cover the meat)

1 beef stew bone

2 tablespoons paprika

1-2 large potatoes, cut in quarters

2-3 large carrots, 3-4 inches long cut in half

Salt and Pepper

Olive oil

Directions:

Heat oil over high heat and add meat. Brown on all sides.

Add onions and cook until soft. Add tomato past and cook for another minute, and then the paprika and cook for another minute or two.

Add the broth and any extra water to cover meat. Cook until the meat starts to soften and then add the potato and carrot and cook an extra half hour.

Serve over buttered egg noodles.