Goulash is a Hungarian dish.   I'm not sure where my mother got her recipe; but her recipe card is in my father's handwriting, and the wording suggests that it was he who copied down from a friend's oral description.   She made it for dinner now and then when I was a child.   Perhaps only every couple of months or so; but that was far too often for me.   I don't like hot spicy food; and it's no point saying that it's only paprika.   I also don't like cooked tomatoes.   (Yes, I'm fussy.   You needn't say so:   I've heard it all my life.)   Everyone else seemed to enjoy the goulash a lot; but that's not a lot of consolation when you're missing dinner again because you don't care for something you're told you ought to like because it's “delicious”.
        Nevertheless, I'm putting the recipe up on my website.   For some obscure reason of nostalgia, I suppose.

Ingredients

Directions

Preparation

	Cut the veal in cubes.
	Cut the potato lengthways; and then slice it into large slices about a quarter of an inch thick.
	Cut the tomatoes into fairly small chunks—perhaps into eighths, and then across into halves.

Braising

	Put the oil in a frying pan, and heat it.
	Add the cubes of veal, and fry them until browned.
	Add the chopped onion, and fry it until golden.   If you wish, fry the tomatoes lightly also.

Making the Stew
Put the meat and onions into a casserole.   Add the paprika, tomatoes, and sliced potatoes.   Add a little water.   Cook in a 325°F oven for at least one hour.

Makes four servings.