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Hungarian Goulash

3 pounds lean beef chuck
2 tablespoons margarine
2 cups chopped onions
1 clove garlic, minced
1 tablespoon paprika
2 1/2 teaspoons salt
1/2 teaspoon caraway seeds
1/2 cup Coca-Cola
1/4 cup dry red wine
4 ripe tomatoes
3 tablespoons flour
Hot cooked noodles

Cut beef into 1-inch cubes, discarding bone and fat. In a Dutch
oven, melt margarine and add meat, stirring to brown on all sides.
Remove meat cubes as they brown. Saute onions and garlic in the
drippings until they are soft. Stir in paprika, salt and caraway
seeds; cook 1 minute. Stir in meat, Coca-Cola, wine and peeled
cut-up tomatoes. Cover tightly; simmer about 1 1/4 hours or until
meat is fork-tender. Blend flour with a little water to make a
smooth paste; stir into goulash. Stir and cook 3 to 5 minutes
until gravy is thickened. Serve with hot noodles. Makes 6 cups
goulash or 8 servings.

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