HUNGARIAN GOULASH

1 pound veal or beef cubed
1 pound onions. chopped
½ large red pepper, chopped
1 tablespoon sweet Hungarian paprika
1 teaspoon hot paprika (if you want to make it spicy)
Salt and pepper to taste

Take a sturdy, heavy pot, brown the cubed meat in a dash of oil until all meat is brown. Then add finely chopped onions and red pepper. Let it simmer until it starts sticking to the pot. Add remaining spices and ½ cup water. Watch and add water as needed. After 20 minutes, cover meat completely with water and cover pot. Let simmer under watchful eyes for 2 hours. Taste, and add spices if needed.

You also may add some ground caraway.

Best served with noodles, rice or egg barley with mushrooms.