Berlin-style goulash from mothers

Ingredients for 2 servings:

• 500 g goulash meat, mixed
• 250 g onion(s)
• 2 large tomatoes, peeled
• 1 tsp mustard
• salt and pepper
• Paprika powder
• chili powder
• Sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

Slice the onions. Make a cross-shaped incision in the tomatoes at the base of the blossoms and place them in a bowl of boiling water. Wait for about 3 minutes, then peel off the skin. Cut any oversized pieces of meat into bite-sized pieces. Fry the meat in a pan until crispy and golden, allowing any liquid to evaporate. Season with salt, pepper, paprika, and chili to coat all the pieces. When the meat is nice and crispy, add the onions and tomatoes and continue frying until the onions are translucent. Pour in water until the meat is covered. Add a teaspoon of mustard and bring to a boil. Cover and simmer for about 1-1.5 hours, until the meat is tender, adding more water if necessary. Finally, thicken the sauce with a sauce thickener and season to taste. Can be eaten with potatoes, dumplings, or pasta.