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This recipe is one of those old family type deals, so there are no measurements!
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To taste is a good guideline to follow here, but Ill try and give estimations.
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Start with a couple of pounds (more or less to your liking) of bottom round.
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Trim the fat and cut it into 1/2 pieces.
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Put it into a stock pot over medium heat.
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Saute that in a little oil, just until brown, and then add the onion.
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Let it sweat, softening a bit, and then add the water (I have never used beef stock in this recipe, but I suspect you can substitute it if youd really like to) so that it covers the meat by an inch or so.
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Thats all you need!
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At this point, I add a couple shakes of ketchup, maybe a tablespoon or two, a couple shakes of Worcestershire sauce (easy on this since its so potent), approximately a tablespoon of garlic powder and a little less than a tablespoon of chili powder.
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The chili powder is purely optional but I like to add it for extra kick.
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Now you need to add the Hungarian paprika.
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It absolutely must be Hungarian paprika and no other, otherwise the flavor will be off.
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Generously sprinkle this over the meat and water so that it covers it thickly, like a layer of algae over a pond.
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When its right, the water should be covered with red velvet but not so much that the paprika is lying on top of the paprika (i.e.
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you dont want multiple layers of it), if that makes sense.
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At this point you want to stir it all together and then cover it with a lid.
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Use a Dutch oven when at all possible.
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Bring it to a boil and then immediately turn it down to a very low simmer and leave it be.
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Dont be tempted to keep looking (or tasting ... mmm).
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Keep that lid on and let it go for a couple of hours before checking on it.
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Give it a stir after the first two hours and then cover it again and let it be for another two hours.
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This will ensure your meat is nice and tender.
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In the meantime, cook those egg noodles according to package instructions and then drain them and set them aside.
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When your four hours of agony waiting for this to be done is over, mix a couple of tablespoons (or more) of cornstarch with water.
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This will be your thickening agent.
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Turn up the heat and add some of the cornstarch mixture, always starting with less (because you can always add more but you cant take away, my mom always said), and thicken up your goulash until its like a nice gravy.
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Not too thick, but enough to coat a thick slice of fresh bread.
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When its to your desired consistency (my mother loves it a little runnier than I do), add your noodles to the pot.
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Give it a stir and then serve it up with some warm bread!
