This creamy goulash uses veal steak cut into chunks and is great served with pasta or rice, The leftovers freeze well.
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