Hungarian Goulash

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I need to get a recipes for genuine Hungarian Goulash. We recently went there for a holiday and brought back a packet of the pasta dumpling stuff that you eat with it. dh wants me to make it but he wants a real recipe not an approximation which is all that's in the cook books I have. I have tried a search on Google and It comes back with so many results and you don't really know if it's genuine or not....
Can anyone help???? Please Please

bump - any Hungarian cooks out there? Anyone at all???

Give me a minute, I'm off to get delia cos that's the recipe I always use.

homepage.interaccess.com/~june4/goulash.html

Hope this helps.

\link{http://homepage.interaccess.com/~june4/goulash.htmlThis looks pretty authentic}

oop try again

sorry, the link won't work!

2 lb good quality stewing steak
a couple of large onions, Chopped not too fine
2 tins tomatoes
a clove of garlic,
about 2 tablespoons floor
½ to 1 tablespoon paprika
a pnch cayenne pepper
1 or 2 green peppers.
Sm. Carton soured cream

Fry the stewing stk in hot oil until sealed. Put aside in casserole dish
Now fry the onions with garlic until they?re soft. When they are, stir in the flour, paprika and cayenne. Stir it to soak up the oil left over in the pan, and cook the flour gently for a few minutes. It now looks all sludgy and horrid, but trust me.
Now pour in the tinned tomatoes . stir it all thru, when it starts to simmer, put into the casserole dish, and put in a med. Oven (gas 3 to 5) for about 1 to 1 ½ hours.

Slice the peppers, (without seeds of course), into strips about a quarter inch wide. After an hour, add them to the casserole, stirring well, return to oven.

At the end, gently stir in the soured cream, and serve with either mashed potato, or tagliatelle Verdi (more traditionally Hungarian I?m told.

Sorry about the typing, rushing for you
Enjoy

Try again

here's your link

at last!

to clarify, you add the green peppers for the last 1/2 hour of cooking time.

If I'm making for the freezer, I don't add the peppers until I'm heating it up to eat.

Oh, and don't use a whole 5oz carton of soured cream, it's too sickly. Just stir some in to give a marbled effect to the look.

Can you understand my garble?

Thanks everyone, both those recipes look good. I'm going to make it Tuesday so there's no huge rush on for tonight (in fact dh is at work until who knows when today) I just have a bit of time this afternoon to ask about it, as both dd's have gone to sleep! BLISS!