2 lbs. meat
2 tbsp. tomato paste
1 c. dry onions, sliced
3/4 c. green pepper, cut in 1" squares
1/4 c. domestic dry wine
2 tsp. salt
1/4 tsp. pepper
Pinch of thyme
2 tbsp. paprika
3 tbsp. shortening
1 c. fresh or canned tomatoes
1 sm. bay leaf
Pinch of marjoram

Cut meat in 1 1/2" to 2" cubes. Melt shortening. When hot saute onions until light golden color, then add meat and brown very lightly (2 or 3 minutes), stirring occasionally with wooden spoon.

Add all other ingredients and simmer very slowly in a covered saucepan from 1 1/2 to 3 hours, or until meat is fork tender. Choice quality beef will be done in 1 1/2 to 2 hours.

After meat is tender, and if the gravy is too thin, thicken with 1 tablespoon of cornstarch diluted with 2 tablespoons of water or goulash gravy and add to goulash. Cook 5 minutes, stirring constantly.

How To Serve: Add 2 tablespoons butter to 1 pound cooked broad noodles. Spread noodles on platter. Arrange goulash on top of noodles leaving a rim of noodles uncovered with goulash. Serves 6.