DH's comfort food is this Goulash recipe (he raved about it so much that his mom asked for a copy & uses this one instead of her mother's)
June Meyer's Authentic Hungarian Goulash (Gulyasleves)
Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatos or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it.
Regards, June Meyer.
2 lb. beef chuck (I use lean stew meat)
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening (not oil)
2 Tbsp. imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves (opt.)
1 Qt. water
4-5 peeled and diced red potatoes
1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:
2 large eggs (if using medium eggs, add a little water)
12 Tbsp. flour
1/4 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by
½ teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.
Serves 6.