Doyle's Milwaukee Inn Hungarian Goulash

• 4 lbs beef top round cut into 1/2 inch cubes
• flour to coat meat
• 4 tbsp olive oil
• 3 cups green bell pepper, cut into 1/2 inch cubes
• 3 cups chopped onions, 1/2 inch cubes
• 1/2 cup (1 stick) butter
• 1/2 cup flour
• 4 cups beef stock
• 4 cups red wine
• 1/2 CUP hungarian paprika
• 2 tbsp minced fresh garlic
• 2 tbsp granulated garlic
• 2 tbsp coarsly ground black pepper
• 4-6 bay leaves
• salt to taste.

Dredge meat with flour, brown in oil over med-high heat, stirring often. When meat just browned and not done, add pepper and onions. Cook 10 minutes. Add butter and flour mixture and mix well. Add stock, base, wine, paprika, fresh and granulated garlic, black pepper and bay leaves; mix well.
Reduce heat to a simmer and cook until meat is tender and liquid is reduced to a stewlike consistency, 45-60 minutes. Add salt to taste.