2 lb. pot roast or stew meat, cut into 3/4-inch cubes
1 lb. chopped onions
1 1/2 to 2 tbsp. oil
2 tbsp. sweet Hungarian paprika
1 tsp. salt
1 tbsp. vinegar

Heat oil in heavy pot. Add onions and saut until soft. Stir in paprika and meat. Sprinkle with vinegar. Sauté on high until meat is no longer red. Stir well. Add salt. Add additional water only if needed to prevent burning.* Cover pot and simmer slowly for about 2 1/2 to 3 hours.

*At this stage you could use a crock-pot on low setting. The secret of a good Goulash is not to boil it. Simmer only. Serve with boiled potatoes, rice or noodles; also spaetzle from a German deli.