...the Hungarian kind.
In your favorite cast iron cauldron add:
A little oil and
4 medium onions, diced.
Cook this over low heat until the onions are totally cooked, see through, but not browned, and add:
5 cloves of garlic, mashed.
Stir into onions for about 30 seconds and then transfer onion and garlic to a bowl. Then turn up the heat to medium-high, and to the cauldron add:
Some more oil and
2 lbs of cut up stewing beef that has been coated with
3 TBL flour.
Brown the beef.
Then add the onions and enough water to just barely cover the beef, stir, turn the heat down to low. Simmer covered and stirring occasionally, until it is tender. The result shouldn't be dry or soupy, but stew-like. Then turn off the heat and stir in:
1/4 cup ground paprika. Yes, that's cup not tsp. If you want to go all out, find sweet Hungarian paprika.
Salt to taste: it may require a bit.
If you need carbs, you could serve with noodles, Spätzle, dumplings, or caraway rye rolls and butter. Sauerkraut, red cabbage, or beets would be good on the side too.
Élvez! Which means enjoy in Hungarian.
PS: if you don't use a cast iron cauldron (and it has to be your favorite one), I cannot be responsible for the the heat temperatures or when to turn the heat off, etc. Oh, and I did NOT forget to list tomatoes, celery, corn, or any other such abomination. This is Hungarian goulash, not yo mama's.
I was feeling adventurous and decided to check out your goulash recipe. Truth be told it sounds pretty good but I know my family would run for the hills especially if I servedit with red cabbage (which sounds really good by the way) I love you directions - helpful and playful at the same time. I do regret that I don't have a cast iron cauldron - oh no wait - does a dutch oven count? This week I'm making Peruvian Meat Sauce with my friend, Kayli. It's her mom's famous recipe. We will be canning it. I'll let you know how it turns out.
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