goulash

Ingredients for 2 servings:

• 500 g goulash (beef, pork or a mixture of both)
• n. B. Oil
• 1 large onion(s)
• ½ tube(s) tomato paste
• 1 liter meat broth
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

especially good with spaetzle

First, wash the meat, remove any excess fat, and cut it into smaller pieces if desired. Take a sufficiently large pot and pour in a generous amount of oil. Heat the pot with the oil and brown the meat vigorously on all sides. Peel and dice the onion. As soon as the meat starts to crisp up, add the diced onions and fry until translucent. Then add the tomato paste and stir in. Slowly deglaze everything with the stock. Now let the goulash simmer over medium heat. Be careful, and keep adding water if it becomes too thick. After about 2 hours, the sauce will have a wonderful consistency, the onions will have cooked through, and all that’s left to do is season the goulash with salt and pepper. Serve hot.