Wash the meat, pat dry and cut into cubes.

1-2 onions, depending on size and garlic, cut into fine cubes and sauté in a little oil for about 10 minutes. Remove from heat, stir in paprika powder. Add the meat, season with salt, stir well and fry briefly on all sides.

Deglaze the meat with approx. 100 ml of water. Then let the goulash stew for about 40 minutes. Stir occasionally and add liquid if necessary.

Mix the sour cream with the flour, add to the meat, bring to the boil and season with salt and pepper.

For the vegetables, wash and grate the zucchini. Roast the chopped onions or spring onions in oil. Add the zucchini grated and fry briefly. Deglaze with about 50 ml of water.

Then add salt, pepper and finely chopped dill and simmer for about 15 minutes.

Mix sour cream with flour and add to the vegetables, stir and heat briefly. Stir everything again.

Serve the zucchini and cream vegetables with the paprika goulash and boiled potatoes.