2 lbs. beef chuck, cut in thin strips
1 1/2 to 2 lbs. onions, sliced in rings
2 tbsp. oil
1 bay leaf
2 whole cloves (optional)
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 1/2 c. beef bouillon

Coat beef with flour. Slowly heat oil in skillet; brown beef on both sides. Add onion, stirring until onions are tender. Add rest of the ingredients; bring to a boil. Cover and simmer on low heat for 1 hour. Stir frequently to keep from burning on bottom of pan. Add more water, if necessary. Serve goulash over buttered noodles.

Note: I use a heat defuser to keep from sticking or burning.