The first thing I do is detach the bone from the meat: Detach the marrow from the bone. A saucepan comes on the stove, in which I roast the dry spices until they shine. Then I add the meat leftovers to roast them, I add the vegetables and pour water over them so that everything is covered. It can now simmer like this.

I cut the meat into pieces: melt the bone marrow in a saucepan and sear the floured meat in it. (Allow time and no salt yet) Stir in the tomato paste, let it roast a little and pour the broth over it. As far as that is covered. I cut the baking paper to the size of a pot, put it on the meat and switch back so that it only simmers.

This can now be finished slowly without any action. I still had boiled potatoes that I seared for fried potatoes. The goulash is a reduced one, now I taste it with salt, pepper, paprika powder and the great Chakalaka spice. Refine with cream if you like it. Yes, that's it.