Set out a scale and the equipment for Gulyás. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, yellow onion, sweet paprika, potato, carrot, cumin seed, tomato, kosher salt, olive oil. Gulyás is cooked in Hungary as its own dish. Cook onion and paprika first so the paprika does not burn, then simmer the beef and vegetables into a soup, not a paste. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
