Hungarian goulash

Ingredients for 6 servings:

• 1 kg beef in one piece
• 800 g onion(s)
• 2 tbsp paprika powder, sweet
• 1 tbsp flour
• ⅛ liter of boiling water
• 4 tbsp tomato paste
• 1 cup crème fraîche
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the beef, cut into large cubes (4 x 4 x 4 cm), and sear well. Finely chop/dice the onions, add to the meat, and sear until slightly translucent. Add the paprika and flour and stir well until everything is red. Deglaze with boiling water (no broth or anything else). Season with salt and black pepper, cover, and cook for 60 minutes, stirring frequently. Add the tomato paste and sear for another 30 minutes. It should then have a creamy consistency. Cooking times may vary depending on the quality of the meat. Variation: If you prefer a more delicate dish, you can add crème fraîche at the end and season to taste. You can also use different types of paprika. CAUTION: Never add paprika directly while searing the meat (it will burn and become bitter). Side dishes: Serve with boiled potatoes or bacon dumplings. The calorie count includes crème fraîche; without it, it is approximately 370 kcal per person.