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According to Kajitorataotsu this is nothing fancy but I sure would fancy this on my plate any day. This may be a simple recipe but it's packed full of flavour and succulantly tender. This great goulash is from the kitchens of  kajitorataotsu

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Made this dish tonight at my Basic Food Prep. class. Nothing fancy, but it's got great flavor and is easy to make.

Ingredients:
-Onions, medium dice- 1 lb.
-Lard or vegetable oil- 1 fl oz.
-Hungarian paprika- 2 Tbsp. (I'm sure that regular paprika works fine, but -probably a slightly different taste)
-Garlic, chopped- 1.5 tsp.
-Caraway seeds- 1/4 tsp.
-Salt- to taste (we used just over 1/4 tsp. of it)
-Black pepper- 1/4 tsp.
-White (chicken) stock- 1pt. (2 cups for those not kitchen savvy, Can use brown (beef) stock also)
-Tomato Paste- 2 oz.
-Beef stew meat- 2.5 lbs.

Directions:
-Saute the onions in the lard/oil, browning lightly.
-Add the paprika, garlic, caraway seeds, salt and pepper, mix well.
-Add the stock and tomato paste. Bring to a boil, then reduce to a simmer.
-Add the meat and continue simmering until the meat is very tender, approximately 1.5 hours. Adjust seasonings as needed.
-Serve with buttered egg noodles or mashed potatoes.

The green you see atop the goulash is a stem and chopped parsley.
Not really much to say about the dish, we were learning about beef and veal today, and gotta say, I love eating babies :3 (veal is baby cow/steer)

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