|Bone in chuck roast||1|
|Onions||2 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Caraway seeds||12 Teaspoon|
|Ripe tomatoes||4 Medium, chopped|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Cooked noodles||1 Cup (16 tbs)|
1. Trim bone and fat from beef; cut beef into 1-inch cubes; brown, part at a time, in butter or margarine in a kettle or Dutch oven; remove beef cubes as they brown; reserve.
2. Saute' onions and garlic in drippings in kettle until soft. Stir in paprika, salt and caraway seeds; cook 1 minute. Stir in tomatoes, wine and reserved beef cubes. Heat to boiling; reduce heat; cover. Simmer 1 hour and 15 minutes, or until beef is tender.
3. Blend flour with a little water in a cup to make a smooth paste; stir into bubbling goulash; cook, stirring constantly, until mixture thickens and bubbles 1 minute.