Hungarian Goulash

This is from Annabel Karmel's First Meals that Cabesh suggested I purchase ...and did more than a year ago. It is one of the BEST family-friendly cookbooks I have.

HUNGARIAN GOULASH
Prep time: 15 min
Cooking time: 2hours 20 min
300 degree F
Makes 8 portions
Provides beta-cartotene, iron, potassium, protein, B vitamins including folate, vitamin C, and zinc
Suitable for Freezing

For young children, chop the meat and vegetables into small pieces or process in a blender for just a few seconds. Serve with noodles.

Ingredients:
flour for coating
salt and freshly ground black pepper
1lb lean chuck steak, cut into cubes
2tbsp vegetable oil
2 onions, peeled and chopped
1 red pepper, deseeded and chopped
3 cups mushrooms, sliced
1 tbsp paprika
1 1/2 cups chicken stock or beef stock (I like chicken stock - that organic one from Costco)
3 tbsp tomato paste
1 tbsp ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley (I buy that fresh parsley that come in the tubes you find in the produce section so as not to have the leafy kind go bad on me)
6 tbsp sour cream
1/2 lb egg noodles (I like the skinny egg noodles)

Spread the flour on a plate, season lightly, and use to coat the beef. Warm the vegetable oil in an ovenproof Dutch oven, add the beef, and saute until browned all over. Remove with a slotted spoon and set aside.

Add the onions to the casserole and saute for 5 minutes. Add the red pepper and saute for 3-4 minutes, then add the mushrooms and cook for 3 minutes. Sprinkle with paprika and cook for about 2 minutes.

Return the sauteed meat to the pan, pour in the stock, and stir in the tomato puree, ketchup, Worchestershire sauce, and chopped parsley. Cover, transfer to the preheated oven, and cook for about 2 hours. Check that the meat is tender. Season to taste and stir in the sour cream. Set aside and keep warm.

Cook the noodles in boiling, lightly salted water according to the instructions on the package. Drain, arrange a bed of noodles on each plate, and top with a serving of goulash.

ps. I added a bit more freshly ground pepper and ketchup at the end... right before spooned the goulash over the noodles. Leftovers taste great.