2 lb. boneless beef chuck
2 tbsp. bacon drippings
2 c. hot water
2 beef bouillon cubes
1/2 bay leaf
1 clove garlic, minced
3 med. onions, coarsely chopped
1/2 green pepper, coarsely chopped
2 tbsp. flour
1 tsp. paprika
3 tbsp. melted butter
Salt and pepper to taste
1 (6 oz.) can tomato paste
4 med. potatoes, cubed

Cut the meat into 1 inch cubes. Brown in bacon drippings at 350 degrees. Add to meat, bouillon cubes dissolved in 2 cups water, bay leaf, garlic, onions and green pepper. Reduce heat to simmer, cover and simmer for 1 1/2 hours. Or until meat is tender. Combine flour, paprika and melted butter. Stir until smooth. Add some liquid from goulash to make a smooth paste. Add to goulash stirring until well blended. Salt and pepper to taste, add tomato paste. Then add potatoes. Cover and cook another 30 to 45 minutes or until potatoes are tender.