Brown the meat in the butter/oil; add all the ingredients in Group A; simmer for about 20 minutes.
Combine all the ingredients thru vinegar in Group B; taste and adjust to your palate; add to Group A. Cook together for 20 minutes (covered).
Add in tomatoes, pepper and celery (Group C) and cook for another 45 minutes (uncovered). Repeatedly check and stir.
Taste for tenderness, using the back of a large wooden spoon to break up the meat as needed.
Combine the flour and water and mix until smooth; slowly add the mixture into the goulash and stir slowly until your sauce thickens.
Best served over hearty noodles or boiled new potatoes, crusty bread and cucumber salad, beets (warm or pickled).
Recipe courtesy of Morag Hornsby, Serves You Right Catering