Hungarian Gulyas (Goulash)

• 3 pounds stew meat, or, cut up a good cut such as sirloin or London broil
• 3 or 4 small onions, chopped
• 1 t. salt
• 2 T. paprika
• 1 t. garlic powder
• 1 t. caraway seed
• 2 T. flour
• 2 T. ketchup
• Appox, 1 cup water or enough to cover meat

Brown onions and meat in a little olive oil. Sprinkle flour over meat and onions and mix through. Add the other ingredients; stir. Add enough water to barely cover the mixture. Add the ketchup. Stir. Bring to boil and then simmer for two hours or until meat is tender. Taste and add salt if needed.

Serve with rice.