1/4 c. flour
Dash of pepper
1 lb. sirloin tip steak, cut into 1-inch cubes
2 tbsp. cooking oil
1 sm. onion, sliced
2 cloves garlic, minced
3 tomatoes, chopped or 1 (28 oz.) can whole tomatoes, broken up
1 (6 oz.) can tomato paste
1 c. water
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. salt
1/4 tsp. dried marjoram, crushed
Dash of pepper
1 c. fresh halved mushrooms
Hot egg noodles with poppy seeds
Chopped parsley

Combine flour and pepper; coat meat cubes with flour mixture. In a large skillet, brown meat in hot oil. Add onion and garlic to the skillet; cook until onion is tender. Combine tomatoes, tomato paste, water, brown sugar, paprika, salt, marjoram, and pepper; stir into skillet.

Spoon meat mixture into a 2-quart casserole. Bake, covered, in a 350 degree oven for 1 1/2 hours. Remove from oven and stir in mushroom halves. Cover and bake for 8 to 10 minutes more or until meat is tender.

To serve, spoon goulash over hot egg noodles with poppy seeds; top with chopped parsley. Makes 4 servings.