Hungarian goulash

Ingredients for 4 servings:

• 750 g beef
• 750 g onion(s)
• 2 garlic cloves
• 60 g fat (pork fat)
• 2 tsp paprika powder, hot
• 2 tsp sweet paprika powder
• 2 tbsp red wine
• Salt
• ½ tsp caraway seeds
• 1 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Skin the beef, cut into large cubes, and roughly chop the onion. Heat the fat, fry the onion and crushed garlic cloves until golden yellow; the onions should be soft and almost cooked through. Sprinkle the paprika over the beef and let it foam briefly, then deglaze with the wine. Now add the meat cubes, brown on all sides, and braise in its own juices until all the liquid has been absorbed. Sauté the tomato paste, season with salt and finely ground caraway seeds. Add a little more hot liquid if necessary. Cover and simmer the goulash for 1.5 to 2 hours, stirring frequently, until tender. If you prefer a spicy goulash, add 1-2 peppers. Side dishes: spaetzle, pasta, boiled potatoes, bread dumplings, or bread.