Hungarian Goulash is a thick, hearty dish, and still is a very popular dish among herdsmen in Hungary. They made it in a cast-iron kettle hung above open fire, out in the fields.
- 2 pounds beef cut into 1 inch cubes
- 1⁄4 cup butter
- 2 sliced onions
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 4 medium/large potatoes, diced
- 1 cup canned or homemade stewed tomatoes
- Melt the butter in a saucepan.
- Add the diced meat and onions.
- Saute until browned.
- Add salt, pepper, paprika and the tomatoes.
- Simmer for 30 minutes.
- Add potatoes and more tomatoes and/or water if necessary.
- Cook 30 minutes longer.
- If desired, add 1 cup of heavy cream/double cream and 1⁄2 cup of water.
- Heat thoroughly and enjoy.
- Tastes even better the next day.