Prepare the ingredients.
Place smoked bacon or greasy bacon in a pan. If not, you can replace it with vegetable oil. Fat must be drowned out, roasted to remove.
Cut the onions into quarter-rings.
Put the onions in a pan and sauté.
Cut the beef into fairly large pieces, roughly with a walnut.
Put meat on top of the onion, often do not interfere, it is better to shake the pan, the goal of this stage is to "seal" the meat so that it remains juicy and fry it. Fry over high heat.
Peel and cut the potatoes into large pieces, put it on a boil, do not forget to salt to taste.
Fry until the moisture evaporates and a small golden crust appears.
Add paprika and reduce heat, continue to fry.
When frying with paprika, the meat should be mixed so that the paprika is evenly distributed, but it does not burn.
Transfer the meat to a stewpan, and pour hot water into the pan and pour it into the stewpan as broth.
The broth should be in sufficient quantity, taking into account the addition of ingredients and taking into account the forthcoming boiling.
Cut the red pepper into small pieces, add it to the saucepan, when the meat boils, after about 10-15 minutes.
Drain boiled potatoes.
Transfer the potatoes to the meat and continue to simmer over low heat for an hour and a half, near the end of cooking add hot chili pepper.
While the meat is being stewed, prepare "chips", these are dumplings. To do this, take 1 large egg and add 3-4 tbsp to it. tablespoons of flour (how many will take), add flour not immediately, but in the process of kneading dough.
Knead the dough, it should be tight, but not so that dumplings can be made from it, but at the same time so that they are not too rough after cooking.
Put the prepared "chips" – dumplings on a dish sprinkled with flour.
When the meat is completely boiled and soft, add “chips” – dumplings and put on the fire again, cook 3-5 minutes until cooked.
Serve goulash sprinkled with herbs. This delicious Hungarian dish is completely different from that dish – goulash served in Soviet canteens, which we are accustomed to the taste of. Get rid of stereotypes, cook goulash in a new way, as Ilya Lazerson taught the “world cook”.