The goulash served at Eva's European Sweets restaurant in Syracuse is the Polish version, using stew and no tomatoes. Owner Eva Zaczynski serves it with barley (above) or dumplings. 1. Goulash is a ...

Cut the steak into 1/2-inch cubes. Roll them in flour, then brown in 2 tablespoons of olive oil in a heavy-bottomed saucepan or Dutch oven. Remove the meat and set aside. Chop the parsley stalks, ...