Hungarian Goulash

• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 pound beef stew meat, lean, cut into 1-inch cubes
• 1/2 to 1 pound lean pork shoulder, cut into 1-inch cubes
• 1 can (14.5 ounces) tomatoes
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash cayenne pepper
• 1 teaspoon paprika
• 12 small white onions, peeled
• 6 medium potatoes, peeled and quartered
• 2 cups sliced celery
• 2 tablespoons flour blended with 3 tablespoons water to thicken broth

In a Dutch oven, heat oil over medium heat; add garlic and lightly brown. Add meat; brown on all sides. Add tomatoes, salt, pepper, cayenne, and paprika. Cover and simmer for 1 hour. Add onions. Cover and simmer for 30 minutes. Add potatoes and celery; cover and cook for 30 minutes longer, or until potatoes are tender. Stir flour and water paste into the broth; heat until thickened. Serves 6.