Brown stew beef in cooking oil in large skillet, then season beef with salt, paprika and pepper. In a small bowl combine garlic, tomato paste, cloves and water, stirring well then add to skillet.
Simmer for 2 hours, then cool. Divide into 3 freezer containers.
On cooking day-
Defrost then cook over medium heat for 15 minutes then add potatoes.
Simmer 45 minutes or until potatoes are tender and goulash is heated through.
Originally Submitted
1/1/2011
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