HUNGARIAN GOULASH
Makes 8 servings

2 Tbsp. Canola oil
2 lbs. beef stew meat, cut into 1-inch pieces
1 large onion, sliced
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 cloves garlic, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. paprika
1 tsp. salt
[pi] tsp. pepper
[pi] cup cold water
3 Tbsp. all-purpose flour
1 green bell pepper, cut into strips
16 oz. hot cooked egg noodles, for serving

Heat oil in a large skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown. Drain. Place beef and sliced onion in a slow cooker. Mix beef broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper; stir into beef mixture. Cover and cook on low heat 8-10 hours (I always use the longer cook time) until beef is tender. Mix water and flour; gradually stir into beef mixture. Stir in green pepper. Cover and cook on high heat 30 minutes. Serve goulash over noodles.