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Generous golden goulash from the kitchens of  faydyn

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This is a version of goulash that my grandmother taught me how to make when i was 12 it is really really easy to make


a London broil or top round steak
(the size and weight doesn't matter that much mine was about 1.lb cut into a medium dice)
about 2 cups of beef broth
1/2 a small onion diced REALLY finely
1 1/2 tsp paprika
i tbsp oil
2 tsp corn starch
salt and pepper to taste

Heat oil in a dutch oven or casserole and brown meat with onions and season to taste add paprika brown 1 minute more and add stock reserving several teaspoons for later use

again season to taste

cook on low heat for 2 hours

make a slurry with the cornstarch and a remaining stock

cook until thickened

serve with egg noodles or other pasta

i used tagliatelle

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