By definition, "goulash" is a meat stew of Hungarian origin. The major ingredients needed to make it a goulash are beef, onions, and paprika. The variations from that are many as there are cooks. It can contain tomatoes or tomato paste, other vegetables, or sour cream.

My husband's Hungarian born grandma was a purist who stuck to the basics. The only thing she added besides beef, onions, and paprika was potatoes. Then at the end, she'd mix up a dough from egg, salt, and a little flour to add to the bubbling gravy in tiny pinches to make mini-dumplings.

I've adapted her basic recipe by adding beef base and garlic for extra flavor. You can certainly add carrots if you wish, and you could omit the potatoes, serving the beef and gravy over cooked egg noodles. Beef stew meat can be substituted for the beef chuck... although I don't recommend it. The chuck is so much better! And by all means, buy the best paprika you can find. Most grocery stores carry a particular brand that's imported from Hungary. Budget-priced paprika is not as good.

This recipe never fails to please anyone I've ever served it to.

HUNGARIAN GOULASH

3 tablespoons vegetable oil
2 very large yellow onions, slivered, to make 4 cups
1 large clove garlic, minced
1 tablespoon sweet Hungarian paprika
2 pounds of boneless chuck roast, cut into 1" cubes
1 teaspoon beef soup base or beef boullion granules
1 1/2 pounds red potatoes, peeled and cut into 1" cubes

Heat the vegetable oil in a heavyweight dutch oven over moderate heat; add onions. Cook slowly, stirring often, till very tender and golden in color. (Do not brown the onion.)

Add the minced garlic and paprika and cook, stirring, for another minute or two.

Add the beef cubes and beef base, stirring to coat with the onion and spices. Add NO water, and do not brown the beef. Meat and onions will produce their own juice.

Cover with a tight-fitting lid and cook over low heat about 1 hour.*

Add potato cubes and continue cooking another hour to an hour and a half, or a little longer till meat is very tender and potatoes are thoroughly cooked. (This timing can vary, according to the quality of the meat and the weight of the cooking vessel.)

Thicken the gravy with a flour/water paste, if desired.

*Alternately, cook the stew in a 275-degree oven instead of on the stovetop. A slow cooker can be used, but the onions, garlic, and paprika must be cooked in the oil as directed before adding them with the other ingredients to the slow cooker. (I always get the best result using a cast iron Dutch oven and the oven cooking method.)

Note: The secret to very tender meat with the right amount of tasty gravy is to not lift the lid unnecessarily during cooking. The steam is needed to tenderize the meat, and the gravy will evaporate if the mixture is stirred too often. If by chance there is too little gravy at the end, only then a little water may be added.

OPTIONAL DUMPLINGS:
Beat an egg lightly with a fork; mix in 3 tablespoons flour and a pinch of salt till a soft dough forms. Drop by 1/4 teaspoons into simmering gravy just before serving. Cook 2-3 minutes.

6-8 servings