Hungarian Goulash with Peppers - Restaurant Association of Nova Scotia

Ingredients

• 1 1/2 (1125 g ) to 2 lb ( 900 g ) of lean braising pork or beef, cut into big chunks
• 2 large onions, peeled and chopped
• 3 green bell peppers, washed, deseeded and cut into big chunks
• 1 red chilli, washed, deseeded and cut into tiny pieces
• 3 cloves of garlic, peeled and crushed
• 1 tablespoon of paprika
• 1 teaspoon of chilli powder
• 1 bay leave
• 1 tablespoon tomato purée
• 1 pint (570 ml ) stock
• salt and freshly ground pepper
• 1 tablespoon of flour mixed with a little cold water