1/4 cup olive oil

2 pounds beef stew meat (or chuck, cut into chunks)

2 pounds onions, sliced

3 tablespoons tomato paste

1 tablespoon sugar

2 tablespoons smoked paprika

2 cups water

2 tablespoons butter

2 cloves garlic, minced

2 tablespoons lemon zest (from about 2 large lemons)

Salt, to taste

Black pepper, to taste

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Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef and brown it on all sides, allowing it to develop good color.
Add the sliced onions and cook until they soften and release their moisture.
Stir in the tomato paste, sugar, smoked paprika, and water until well combined.
Cover the pot and simmer on medium-low heat, stirring occasionally, until the beef is tender and the sauce thickens, about 1 hour.
In a small bowl, mash together the butter, minced garlic, and lemon zest to form a paste.
Stir the garlic lemon butter into the goulash during the last few minutes of cooking.
Season with salt and black pepper to taste, then serve warm.

Sweet paprika can be substituted if smoked paprika is unavailable.

Do not overheat the paprika before adding liquid to prevent bitterness.

The goulash tastes even better the next day after the flavors meld.

Serve with egg noodles, potatoes, dumplings, or crusty bread.