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The words in "quotation marks" are there because DeepL told me to use them.
Gulasz. Not Gulasch, that one is Hungarian, I am talking about a Polish one.
The following is for a family-size serving.*
You need:
a frying pan a deeper one is preferable. With a lid.
Mixing bawl
Sweet dried paprika. Hot paprika can be added in small amounts as an option.
Meat 500-600g. Can be poultry can be pig can be cow.
Onions. depending on the onion size one or a half of one.
Flower.
Vegetable/cooking oil.
Meat. Cut in bite size chunks. I do slices but you can also cut them in cubes. The goal is so the chunks are not more then 1cm thick in one direction.
Tenderize. That part is important. It is better to overdo it than not do it enough.
Put in a bowl for mixing with sweet paprika, you can add spicy paprika if you like. Mix till the spices are equal distributed. Then add flower and repeat the process.
Cut up onions.
The smaller the chunks the better.
Preheat cooking oil on a frying pan.
Put the prepared meat in a preheated frying pan. Fry till it will be "Browned" on all sides.
Add the cut onions. Add to the dish. "Fry up" the onions. As in the onions turn transparent.
Decrease the heat and "Stew the meat" as in pour in water so all the ingredients are under it. Cover with the lid.
Wait about 15-20 minutes. or until all the stuff in the pan is of the same consistency.
done.
Can be served as a standalone dish(not recommended), A side of buckwheat is how I serve it. The salad is, pickles with onions.
I have a good friend that is allergic to onions. For her, I do the same recipe just skip the onions. In that case, you either fry it a little longer as the "frying up the onions" part is not there, or tenderize the meat beforehand for longer. If the parts you cut start to disintegrate as you hit them, it means you are done.
The above is just the way I make it.
Gulasz is the laziest and quickiest to-make dish that I know and still be considered a part of a full course.
*By family size I mean that it will be enough for two adults and two kids to sit down and eat together. I noticed that the common mistake is that new cooks make too much food. It may sound heretical I believe it is better to make less than too much.