I got this from a Hungarian cookbook sold to the English, before the Iron Curtain fell.
Borgracs Gulyas (Caludron Gulyas)
Ingredients-:
1.5 pounds of beef ( I use cut up sirloin or pre-cut stew meat)
2 oz. lard (I use canola oil or olive oil)
7 oz. onions
1 clove of garlic
1 tsp paprika
pinch of caraway seed
pinch of marjoram
1 tsp salt
2 pounds of potatoes
5 oz green pepper
5 oz tomatoes
2 oz flour
1 egg
Cut the beef into small cubes, and place in a saucepan ( I use a cast iron dutch oven.); add lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt; stir well, add a little water, cover and let simmer, stirring it from time to time and adding a little bit of water every now and then to prevent burning..... I fry the meat and onions in the oil, then add all the mentioned ingredients except I put a bottle off beer in instead of water, later I add water per the directions...... When the gulyas is half cooked add the sliced green peppers, tomatoes, and diced potatoes ( I also add a couple of sliced carrots) and pour sufficient water to cover. Simmer until tender. Before serving, knead 6 oz. of flour and 1 egg into a stiff paste, tear with fingers into small squares - csipetke - and cook in boiling salt water. Strain and add to gulyas. If fresh tomatoes and green paprika is not available, add 4 !/2 oz. of lecso and 1 T. of tomatoe puree.
When I was growing up my mother made goolash using macaroni, hamburger, and canned tomatoes, added paprika - it was good but not the same.
