HUNGARIAN GOULASH

2 pounds top round of beef
1 onion
A little flour
2 bay leaves
2 ounces bacon
6 whole cloves
2 cups of canned tomatoes
6 peppercorns
1 stalk celery

Directions:

Cut the beef into 2-inch square pieces and sprinkle with flour.

Fry the bacon until a light brown; add the beef and cook slowly for about 35 minutes, stirring occasionally.

Cover with water and simmer about two hours.

Season with salt and pepper or paprika.

Make a sauce from the vegetables and spices as follows: Cook in sufficient water to cover for 20 minutes; then rub through a sieve and add to some of the stock in which the meat was cooked.

Thicken with flour, using 2 tablespoonfuls (moistened with cold water) to each cup of liquid, and season with salt and paprika.

Serve the meat on a platter with the sauce poured over it. Potatoes, carrots and greenpeppers cooked until tender and cut into small pieces or narrow strips are usually sprinkled over the dish when served, and noodles may be arranged in a border around the platter.