This recipe, first published in 1959, stands the test of time. You can find it in "Spice and Savour" by Rosemary Hemphill .
Traditional Hungarian is without lemon juice, cream, bay leaf or flour. ( but I understand probably every part of hungary/ household cooks it differently ). If you put little bit more amount of onion as the meat, the sauce will thicken up ( slow cooking ). I don't use any stock, just water.Also add 1 green pepper ( light green color ), this adds the taste. I usualy cook it 2-3 hours. Serve with nokedli, or bread dumplings. - 24 Feb 2014