1. Separate gorund beef into small meatballs, set aside. 2. Melt shortening in a skillet and brown the sliced onions. 3. Remove the onions and place them in a Dutch oven. 4. Brown the meatballs in the same pan drippings. 5. Add paprika, marjoram, garlic and some salt/pepper (to taste). 6. Stir the mixture in the skillet; then pour it all into the dutch oven. 7. Add the green peppers to the dutch oven. 8. Add enough beef broth to the dutch oven to cover. 9. Simmer for 30 to 40 minutes. 10. Cream the flour and butter together. 11. Stir into the sauce and cook, stirring often, until the goulash is smooth and thickened. 12. Add the sour cream (and optional caraway seeds) and cook a little longer. Before serving, add more salt and pepper if needed. 13. Serve over rice or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
