Now, why would you say I might have a good goulash recipe?
2 pounds beef stew meat (I just buy pre-cut stew meat, although you can buy a roast and cut it for stew meat if you want)
2 large onions
1⁄4 cup oil (I typically use veggie oil)
2 teaspoons caraway seeds
3 teaspoons granulated sugar
3 teaspoons Hungarian paprika (always Hungarian)
4 garlic cloves
3 ounces tomato paste (half a can, roughly)
1 1⁄2 tablespoons salt
Pepper (just a dash or so)
8 cups water
1 cup plain breadcrumbs
2 teaspoons marjoram
Topping
1 large onion
Finely chop the 2 onions and add to a large pot. Add the oil and sauté the onions. Turn off the heat. Mince the garlic cloves and add to the cooked onions, along with the caraway seeds, paprika, half a can of tomato paste, and the sugar. Turn the heat back on to medium for about a minute and stir. Add the beef, salt, pepper, and water and turn the temperature back up to high and stir to mix everything. Put the lid so that it is mostly covered but allows some steam to escape. Bring to a boil, then lower to a very gentle boil. Stir it again, then replace the lid to allow just a little bit of steam to escape. Let it cook at a gentle boil for 90 minutes or so, stirring every 15 minutes. You can see if the meat is tender after about an hour or so, and then check it every 15 minutes, when you stir it. Once the meat is nice and tender, stir in the bread crumbs to thicken the sauce. Make sure to stir the breadcrumbs in well, so they don't clump together. Add the marjoram and increase the heat a bit. If the sauce looks too thin, stir and allow it to boil a little to cook off a little extra water. If it's too thick, add a little more sauce.
Garnish with the other onion. You can chop or slice that onion, depending on your preference. I serve it with dumplings, but you can substitute a nice, thick, hearty crusty bread. I will also admit to using pre-minced garlic as a shortcut, and I typically make a double batch because otherwise, I have half of a can of tomato paste. If a little extra paprika gets in there, it's not a bad thing. I joke that I add paprika until the spirits of my ancestors whisper that it's enough.
If you want my dumplings recipe, be prepared to go on a wild goose chase to find the specific flour you need.