Carrot goulash

Ingredients for 4 servings:

• 500 g goulash, half beef, half pork
• 1 tbsp oil
• 1 onion(s)
• some salt and pepper
• 1 ½ liters of water
• 1 pack of beef bouillon
• 1 bunch of carrots
• 3 tbsp cornstarch
• some paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Wash the goulash, pat dry, and cut into bite-sized pieces. Heat the oil in a roasting pan and fry the meat until browned all over. Peel the onion, dice it finely, add it to the meat, and fry briefly. Season with salt and pepper. Pour in 0.5 liters of water and simmer over medium heat for about 60 minutes. Peel, wash, and slice the carrots. Add them to the meat and simmer briefly. Pour in the remaining water, add the beef stock, and continue simmering for about 60 minutes. Mix the cornstarch with a little water until smooth and use to thicken the carrot goulash. Season with salt, pepper, and paprika. Serve with boiled potatoes.