MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Louisiana Beef Goulash
 Categories: Beef, D/g, Cajun, Boat
      Yield: 4 servings
 
    1/4 c  Oil
      2 lb Boneless rump or chuck, cut
           -into 1 inch cubes
      3 md Onions, chopped
      3 cl Garlic, minced
      1 cn Stewed tomatoes; (16 oz)
           -(undrained)
      4 ts Paprika
      2    Beef bouillon cubes
      1 ts Dried marjoram leaves
      1 ts Dried thyme leaves
    1/4 ts Tabasco sauce
      1    Bay leaf
 
  In large heavy saucepot or Dutch oven, heat 2 tablespoons of
  oil.  brown meat in 2 batches.  Remove meat, and reserve.
  
  In same pan, heat remaining 2 tablespoons of oil, cook onions and
  garlic 5 minutes or until lightly browned.  Stir in canned
  tomatoes, paprika, bouillon cubes, marjoram, thyme, Tabasco sauce
  and bay leaf.
  
  Return meat to pot.  Cover, simmer 2 1/2 to 3 hours, (or until
  meat is fort tender) stirring occasionally.
  
  Remove bay leaf.
  
  Serve over noodles.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
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