neither soup nor stew

GOULASH:
A Hungarian beef soup named after the keepers of Magyar oxeb( gulyas). The origin of this dish, which is now made with onions and paprika and garnished with potatoes, dates back to the 9th century. At that time , it consisted of chunks of meat stewed slowely until the cooking liquid completely boiled away. The meat was then dried in the sun and could be used later to prepare a stew or a soup, by boiling up in water.

Traditionally, goulash is made in a special cauldron(bogracs). There are number of regional variants according to the cut of beef and the cooking fat used( pork fat or lard) , but purists agree that goulash should not include flour or wine, nor should soured cream added just before serving. Hungarians regard Viennese goulash as a flout- thickened version of genuine goulash soup: in Hungary the latter is sometimes served with potatoes and csipetke( small quennells of egg pasta, poached in stock)

RECIPE:

Peel 250 gm onions and slice them , Cut 1 kg beef in to large pieces( 80gm each) . Melt 100gm fat in a large casserole. when it is hot, put the meat and onions and brown them. Add 500 gm of quartered tomatotes , crushed clove of garlic, mixed herbs , salt pepper and finally 1 tbsp of paprika .Add enough stock to cover the meat, bring to the boil,then reduce the heat, cover and cook for 30 mins.Add quatered potatoes and boil till the meat is cooked. Adjust the seasoning.

Paprika: a spicy seasoning ground from a variety of sweet red pepper.