Hungarian Goulash

With the Fall weather on the doorstep of the N.E. of the U.S., thought I would like to share a "tried and true" recipe with y'all......actually it is Ivana Trump's recipe, with a couple of "twists" of my own. DH and I think it is really DELICIOUS! (And becomes even more so when reheating any leftover.)

2 pounds beef shank or chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
3 teaspoons sweet Hungarian paprika
4 tablespoons unsalted butter or lard
2 tablespoons vegetable oil
2 medium yellow onions, minced
1 clove garlic, crushed
pinch dried marjoram
salt
1 small green bell pepper, steamed, seeded and minced
1 medium tomato, peeled, seeded, minced
1 pound uncooked egg noodles, Spaetzle can be a delicious substitute
Spaetzle (Egg Noodles)

I also add:
1 medium carrot, cut up
2 stalks celery, diced
sautèed (in butter) mushrooms


Preheat oven to 375 degrees.

Lightly dust beef with flour and paprika. Set a 3- or 4-quart Dutch oven
or flameproof casserole over high heat and melt half the butter with the
oil. Add beef and saute' until browned, stirring constantly. Reduce heat
to moderately high and add the onions and garlic. Cook until onions are
translucent, 3 to 5 minutes. Add water to cover (about 2 cups) and the
marjoram and salt to taste. Place casserole in oven and cook uncovered
until beef is very tender, 1 to 11/2 hours, stirring frequently. Add more
water if needed to prevent scorching.

Thirty minutes before goulash is done, add green pepper and tomato.

Just before serving, cook noodles in large pot of boiling salted water,
according to package directions. Drain and toss with remaining 2
tablespoons butter.

Season to taste with additional salt. Serve at once with the hot,
buttered noodles.

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NOTES : (If using Spaetzles, make and cook ahead of time. Keep in refrigerator
and when ready to serve, sauté in a bit of butter and serve with Goulash.)