Goulash - Gulasch

The key ingredient to this Goulash is the paprika. The sweet, imported variety is recommended for a guaranteed rich and mellow flavor.

1 1/4 pounds beef
1 1/4 pounds pork
1 large green bell pepper, chopped
1 large red bell pepper
1 1/4 pound onions, diced
4 tablespoon paprika powder
2 tablespoon curry powder
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon cayenne pepper
1 tablespoon celery salt
2 15 oz. cans crushed tomatoes
2 tablespoon vegetable oil
2 tablespoon corn starch
3 tablespoon cold water

Cut the meat into 1 inch squares. Using a very large dutch oven, heat the oil, add the meat. Cook the meat, stirring frequently until browned. Add onions and bell peppers. Stir in the spices. Add crushed tomatoes. Fill the tomato can with warm water and add this to the pot.
Reduce heat to medium and cook for about 45 minutes, stirring frequently.

Mix the cornstarch and cold water together. Pour the mixture into the goulash to thicken it. (Sometimes the mixture is thick enough without the cornstarch mixture as the crushed tomatoes and the paprika do the trick). Serves 6.