2 lbs. stew beef (cut into chunks)
4 tbsp. oil
1/4 c. white wine
1 c. beef bouillon made with 2 tsp. granulated bouillon
1 slice seeded rye bread
2 med. onions (chopped)
1 can (8 oz.) tomato sauce
1 tbsp. paprika
1 bay leaf
Sprinkle of caraway seeds (optional)

Heat 2 tablespoons oil in a heavy frying pan. Brown meat, a few cubes at a time; transfer to a large saucepan. Pour wine into the frying pan, bring to a boil. Add the bouillon, stir until boiling to loosen any browned bits of meat; simmer 5 minutes.

Tear the bread into small pieces, place in a small bowl. Pour wine/bouillon mixture over it and set aside.

Heat the remaining oil in the frying pan, saute onions until soft and transparent. Add the tomato sauce, paprika, bay leaf and if desired, caraway seeds to the onions; bring to a boil then simmer 5 minutes.

Stir the bread/wine/bouillon into the onion/tomato mixture, then add to the meat. Cover and simmer the goulash about 1 1/2 hours, or until tender. Serve over egg noodles.