Grandma Melcher's Hungarian goulash

Ingredients for 4 servings:

• 2 onions
• Clarified butter
• 2 spare ribs
• 1 sausage, Hungarian
• e.g. cayenne pepper
• e.g. paprika powder
• 300 g potatoes, floury
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the cayenne pepper and paprika powder in a 1:2 ratio. Dice the onions and fry them, traditionally in clarified butter. Then add the cayenne-paprika mixture to taste and fill with water. Add the ribs and Hungarian sausage. Quarter the potatoes lengthwise and add them to the pot. The water should come up to the level of the potatoes and be a bright red color. You can also add more seasoning during cooking. Cook until the meat falls off the bones. The goulash has a very runny consistency, which is how it should be. It tastes best with tagliatelle.