Note: The sauce will be thin if served the European way, as described. However, if your guests insist on thicker, gravy-like sauce, remove the meat and vegetables at the end of cooking, and thicken the sauce with a little flour. Then return the meat and vegetables to the sauce before serving.

3 pounds boneless beef chuck steak (or boneless stew meat or even sirloin, trimmed of fat and cut into 1-in. cubes)4 tablespoons oil, divided3 large onions, cut into slices2 tablespoons red wine vinegar3 tablespoons Hungarian paprika1 (10½ ounce) can beef broth, divided1 tablespoon tomato pasteSalt and pepperSpaetzle (see recipe) or buttered egg noodlesSour cream, for garnishFinely chopped parsley and additional Hungarian paprika, for garnishBrown cubes of meat in 2 tablespoons oil; remove from pan. Add 2 tablespoons oil to pan and cook onion slices until limp. Return browned meat to pan with onions, along with vinegar, paprika and 1 cup beef broth.Bring mixture to a simmer and braise for about 45 minutes, covered, or until meat is tender. Add more beef broth as necessary. Add tomato paste during last 5 minutes; add salt and pepper to taste.Serve goulash on top or at side with spaetzle or egg noodles. Garnish with a dollop of sour cream, finely chopped parsley and a sprinkle of paprika.