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Goulash
Serves 4-6

1 1/2 tablespoons vegetable oil
2 onions, chopped
1 clove garlic, chopped
1/4 cup paprika
1 kg chuck steak, cut into 4cm pieces
1/4 teaspoon caraway seeds
900 ml beef stock
2 large potatoes, peeled and cut into 4 cm pieces
1/2 teaspoon marjoram
400 g tomatoes, chopped
2 green capsicums, chopped

Heat oil in a saucepan over medium heat, add onion and garlic and
cook over low heat for 8-10 minutes. Remove from heat. Add paprika
and stir until onions are well coated. Return to heat, add chuck
steak, caraway seeds and beef stock, bring to a boil and simmer,
partially covered, for 1 hour or until beef is almost tender.

Add potatoes, marjoram, tomatoes and capsicum and cook, partially
covered, for a further 25 minutes or until potatoes and meat are
tender. Skim fat from surface (or chill and remove fat when set)
and season to taste.

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