This is the recipe handed down from my father's Aunt Irma (who was Hungarian) to my mother. It's quite minimalist and amazingly delicious.
- 2 lbs beef chuck cut into 1 inch cubes
- 2 tbs flour
- 2 oz butter
Mix the flour, salt and pepper, then coat the beef. Brown the beef in the butter (may need to be done in 2 batches) and remove to a bowl.
- 2 large onions, chopped
Saute the onions in the remaining fat until they are browning.
- 2 tbs sweet Hungarian paprika
Add the paprika and stir until the onions are coated. Don't fry the paprika: it can become bitter.
- 1.5 cups water
- 3 oz tomato paste (optional)
Add the water, return the beef to the pot, add tomato paste if you want, bring to a boil, then simmer for 1.5 to 2 hours. Turn off heat and mix in:
- 2 to 4 oz sour cream
Serve on egg noodles, accompanied by Cucumber Salad.