Goulash à la Mama

Ingredients for 2 servings:

• 250 g goulash meat (beef or pork, depending on your taste)
• 1 large onion(s)
• 3 tbsp tomato paste
• 4 tomatoes
• 400 ml broth
• 1 tbsp flour
• Olive oil for frying
• salt and pepper
• Cayenne pepper
• Paprika powder, hot
• marjoram
• possibly sauce thickener, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Cut the goulash meat into bite-sized pieces. Dice the onion and tomatoes. (Alternatively, you can use canned tomatoes.) Heat the oil until very hot and sear the meat. When the meat is well browned, add the onion and sear. Then add the tomato paste and mix everything well. Then add the flour and stir until everything comes away from the bottom of the pan. Deglaze with the stock, making sure the meat is always covered. Add the spices, a little more or less to taste. Now simmer with the lid on for about 90 minutes, stirring regularly, over medium heat. At the end, adjust the seasoning to taste. If the sauce still seems too runny, you can add a sauce thickener. It is traditionally particularly delicious with pasta or potatoes. You can use other spices instead of the suggested ones to give the dish a completely different touch, such as garlic and lemongrass.