Hungarian Goulash

Adapted from The Joy of Cooking
¾ pound stew meat cut in ¾-inch cubes
2 tablespoons butter
½ cup onion coarsely chopped
2 cups beef stock
½ green bell pepper coarsely chopped
teaspoon salt
2 tablespoons sweet paprika
4 ounces wide egg noodles
  1. Brown the meat in butter. This takes about 10 minutes.
  2. Add the onion and sauté until transparent. This takes about 5 minutes.
  3. Meanwhile, bring beef stock to a boil.
  4. After onions have become transparent, add 1 cup boiling stock, plus the green pepper, salt, and paprika. Simmer 20–30 minutes.
  5. While the goulash is simmering, add the egg noodles to the remaining boiling stock, add boiling water, and cook as directed.
  6. Serve goulash over noodles.