This isn't the traditional Hungarian goulash. This is purely beef and onions, no potatoes or vegetables (apart from tomatoes) in sight. I serve it with basmati rice. The picture below is totally stolen so not reflecting the recipe - will add my own as soon as I make it again.
Ingredients:
750gr of diced beef (it would be fantastic to get the cheek, if you can't, a thick, cubed ribeye steak works perfectly well)
4 big brown onions, cut in half then in thick slices
2 bay leaves
3 Tbsp paprika (not the hot type)
1 Tbsp smoked paprika
1 tin chopped tomatoes
500ml of dry red wine
500ml of beef broth
50gr lard (or 40gr butter and 10gr vegetable oil)
Same amount of lard (and or butter+oil) for the meat
A pinch of salt (optional, at the end)
Method:
Coat the beef pieces with the paprika, massage it well with your hands, then rest covered in the fridge for a couple of hours (overnight would be better)
Bring the meat to room temperature before you begin
Melt the lard or the butter+oil in a very heavy pot (they call it Dutch Ovens, in reality I use a special heavy iron pot with a ceramic outer layer)
Stir fry the onion slices on medium heat, under the lid (but do stir them frequently and don't let them brown too much) - remove and set aside
Add half of the remaining lard and let it melt
Add half (or 1/3) of the meat pieces and let them brown all over over high heat
Remove them, then proceed with the rest of the meat in batches, adding lard as needed
Once the last batch is ready, add back the onions and stir well
Add the tomatoes and the red wine, stir well
Add the broth, just enough to cover the whole lot (keep the rest on the side, as you may need it)
Add the bay leaves, and reduce the heat so that it just simmers when covered with the lid
Let it cook slowly covered (stirring every now and then) for 2-3 hours (I'll be more specific next time I make it) until the meat is seriuosly tender: it should break down with a fork
During cooking and when stirring, check that there is enough liquid: it should thicken nicely, but do add more broth if it gets lower than half-way
Once ready, take it off the heat and taste it for salt: you'd be surprised as it usually doesn't need any, but do add it to taste at this point
Serve it with basmati rice