Cut the beef into cubes or prepare the chicken by cutting it into pieces.

Heat oil in a large pot or Dutch oven over medium-high heat.

Brown the beef or chicken in the hot oil. Remove the meat from the pot and set aside.

Add the cut-up onion to the pot and cook until softened.

Stir in the paprika and mix well. Add the browned beef or chicken back to the pot and cook for 2 to 3 minutes, allowing the spices to coat the meat.

Season with salt and pepper to taste.

Add enough water to almost cover the meat in the pot.

Bring the mixture to a simmer, then reduce the heat to low.

Simmer until the meat is tender, about 2 hours for beef or 1 hour for chicken.

Serve the paprikash hot with boiled potatoes or noodles, and a side salad.