Recipe is from Allrecipes.com, found here.
Hungarian Goulash (I halved this recipe since the original - below - serves 8)
1/3 cup vegetable oil (I used olive oil)
Egg noodles, cooked (I used thin egg noodles that have a specific name that I cannot remember other than it begins with a "K")
sour cream, to garnish
NOTE: I added 1 chopped bell pepper and a small can of whole tomatoes (which completely fell apart as they cooked, yum!). The bell pepper came from other goulash recipes I scouted and the canned whole tomatoes is something that my grandmother puts in hers, but she must add them toward the end since they always arrived to the table whole.
1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender. Serve with egg noodles and garnish with sour cream.
Oh yes, I will make it again. It has a very strong "comfort food" vibe to it. It's a heavy dish, so it will probably be something I make during the colder half of the year.