Hungarian Goulash
I got this recipe from Chef Marcus R., an instructor near the end of a long, long career who taught at the Horst Mager Culinary Institute. When he didn't doze off in front of the class, he was a stern taskmaster and a source of amazing stories, from cooking at the Beverly Hills Hilton in the 1950's to having to butcher and cook the draft horses when he was a cook for the German Army in WWII.
  1. Peel and slice the onions very thinly. Trim the meat of exterior fat and any purplish "silverskin" membrane. Season the meat well with the first salt and paprika.
  2. Heat the oil in a large, heavy-bottomed skillet until nearly smoking. Add the beef in small handfuls, searing quickly on all sides. As it browns, set the meat in a stewpot.
  3. When the beef has all been browned, add another tablespoon of oil and the sliced onions. Cook over medium heat until soft and a rich, deep brown. (Ten minutes or longer.) Remove the onions to the stewpot.
  4. Add the butter to the skillet and when it melts and begins to bubble, add the second, larger quantity of paprika. Let the spice bubble in the butter for a moment to "bloom" it. Pour this out into the meat and onions.
  5. Add a cup of red wine to the skillet and deglaze the pan, reducing the wine until almost dry. Add the half cup remaining, heat to a simmer, and add to the stewpot.
  6. Cook the meat, onions, spice and wine over very low heat for several hours, until onions are dissolved and meat is very tender. Serve over hot buttered noodles or spaetzle.