Saute the onions in butter until they are golden.
Cut the meat into 3/4" cubes.
Add to the onions and continue cooking, stirring frequently, for 25- 30 minutes.
Add the peppers and sprinkle the seasoning mixture over the top.
cover and simmer in its own juices
on a low flame until the meat is tender.
Anywhere from 1-2 hours.
Dust the gulasch with the flour, stir and add between
1-2 cups of water to desired thickness.
Bring it to a boil.
Season to taste.