Grandma's best beef goulash

Ingredients for 3 servings:

• 500 g beef goulash
• 2 large onions
• 800 ml water
• 1 tbsp paprika powder, sweet or hot as desired
• 1 tbsp salt
• ½ tbsp pepper
• 2 carnations
• e.g. sauce thickener or flour
• 1 tbsp, heaped butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 35 minutes

Grandma’s food always tastes best!

Melt butter in a saucepan and sear the goulash. Add the finely chopped onions (the finer the better) and fry. Once the meat is browned all over, add the salt, pepper, and paprika. Fry for 2-3 minutes, then deglaze with water and add the cloves. Simmer with the lid half-opened for at least 2 hours (depending on the size of your meat). Stir occasionally and check to see if the meat is tender (you’ll know when it practically “falls apart”). At the end of the cooking time, thicken the goulash with a sauce thickener or flour, if desired. The onions will thicken it a bit anyway, so you might even be able to skip it altogether. CAUTION: Don’t use too much flour for the thickener, as this will drastically reduce the flavor. This dish goes well with potatoes or pasta, and traditionally red cabbage. Whoever finds the first clove has to do the dishes!