1. Melt some butter in a large soup pot

       2. Sauté 1 large, onion diced 

       3. Add and brown 2 pounds of cubed beef (steak)

       4. Simmer 1-2 peppers and tomatoes on a little oil, pour over meat

     5.  Sprinkle with Hungarian paprika powder (5 tablespoons) and pour enough water to just cover it

       6. Add a few bay leaves, some caraway seed and small amount of salt 

       7. Cook until meat softens (about 2 hours)

       8. Add about 4 large potatoes peeled and cubed, cook another 45 minutes or until tender

       9. Mix 1 egg, and enough flour to make a firm ball and pinch off small pieces. Sprinkle into pot and cook a few more minutes

   10. Salt and pepper to taste for the finished goulash stew.

                  (based on description from Magdi Zord in Hungary)