Hungarian Goulash Stew

Cut beef into 1 inch squares, add 1/2 tsp. salt and lightly dust with plain flour.

Chop onions and brown in oil, add beef and paprika. Add garlic and chopped tomato.

Let beef simmer in its own juice along with salt and paprika for 1 hr on very low heat.

Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.

Add more paprika if required towards the end, sauce should be thick and flavorsome. You can also add a tablespoon of flour at end to thicken slightly.

Prepare the nokedli to accompany the goulash:

Hand-beat eggs with fork for 30 secs and add water. Add flour to beaten eggs and add salt.

Mix well until it forms a ball. Let it stand for 1/2 hour for flour to mellow.

Take a teaspoonful of the mix and drop into boiling water. Repeat until mix is finished. Once dumplings rise to surface they are ready (normally takes about 1 min).

Once you have removed all the nokedli, mix it in with a bit of salted butter and chopped parley.

Mix the sourcream and horseradish cream. Top the goulash with the cream. Garnish with parsley and serve it with the nokedli.