HUNGARIAN GOULASH

3/4 cup beef bouillon or consomme               3/4 cup water
3/4 cup tomato juice                            1 1/2 pounds beef bottom
1/2 medium-sized green pepper, seeded           round, cut into 1-inch cubes
and diced                                       3/4 teaspoon paprika
1 bay leaf                                      3/4 teaspoon salt
1/8 teaspoon pepper                             2 medium-sized potatoes,
4 medium-sized carrots, peeled                  peeled and halved
and cut into 1 1/2-inch pieces

Early in the day, or on the day before, place consomme, water, 
tomato juice, meat, green pepper, paprika, bay leaf, salt and 
pepper in a large saucepot or Dutch oven.  Cover and cook over 
moderately high heat until mixture comes to a boil; reduce heat 
to moderately low and cook 1 1/2 to 2 hours, or until meat is 
almost tender.  Remove pot from heat.  Cool and chill in 
refrigerator so that fat will harden on surface.  Remove all 
hardened fat.  Place goulash over high heat until liquid boils; 
reduce heat to moderately low, add potatoes and carrots and cook 
20 to 25 minutes, or until vegetables and meat are tender.  For 
diet serving allow a fourth of the sauce, 1 carrot, 1/2 potato 
and 3 ounces of meat (294 calories).  Makes 4 servings.