1 lb. chuck (cut in sm. squares)
1 onion, grated
4 carrots, sliced
1 bay leaf
1/2 tsp. pepper
1 tsp. salt
1 bouillon cube
4 potatoes, cubed
1 can tomato soup
1/2 can water
1/2 c. water mixed with about 1 tbsp. flour

Brown chuck in a little water. Add onion, carrots, bay leaf, salt and pepper. Cook for 1/2 hour. Add bouillon cube (beef), potatoes and cook for 1/2 hour. Add tomato soup and 1/2 can of water. Mix flour with 1/2 cup of water then add to goulash. Cook for 1/2 hour more or until meat is tender.