Prepare all vegetables by cubing the potatoes, dicing the onion, cubing the green pepper, slicing the carrots and celery stalks, and dicing the green tomatoes.

Cut the corn from the cob or prepare the frozen corn.

Heat the Mazola oil in a Dutch oven over medium heat.

Add all the prepared vegetables to the Dutch oven.

Stir the vegetables to coat them well with the oil.

Add 1 cup of water and 1/2 stick of margarine to the vegetables.

Cover the Dutch oven and cook on medium heat until the vegetables are tender, adding more water as needed to prevent sticking.

Stir the goulash frequently to prevent sticking during cooking.

Season with salt, pepper, and 1/2 tsp of sugar to taste.