Add the paprika and stir it into the hot fat.
Throw in a little water - the paprika burns easily.
Add the meat. Stir over the heat until the water has evaporated.
Add the salt, herbs, and wine vinegar.
Cover tightly and continue to cook over a very low heat or in the oven at 350°F [180°C].
Check the progress of the stew occasionally, give it a stir, and add the minimum amount of water necessary.
Serve with dumplings or boiled potatoes.
The Austrians make various additions to this stew, which they call a gulyas (goulash) - this giving rise to the confusion over the soup of the same name. A spoonful of tomato puree is stirred in sometimes to darken the stew, or a crushed clove of garlic, or strips of fresh red or green pepper.
This is simply joints of chicken cooked by the goulash method (cut the time in half if the bird is already cooked).
The method of cooking is as for the porkolt but instead of cubes of meat use a whole joint of one of the tougher cuts of meat. For a 2 lb [.9 kg] joint (feeds 8 people), make 4 holes the length of the joint with a skewer and push a frankfurter into each hole . Pot roast as for the porkolt. Serve the meat sliced vertically across the sausages. Very pretty.
The same slow pot-roasting method can be adapted for potatoes. For a more substantial meal, slices of frankfurter sausages can be included.
Best of all as a leftover to begin with -- that is, made the day before
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