Chop the onions into pieces or cut them into small cubes. Peel the garlic and cut into fine pieces or slices. The more onions that are used, the juicier the hash will be. Use one clove of garlic for each onion.
Heat 7 spoons of olive oil in a large pan. Add the onions and garlic and stir-fry until light brown. Add 30 g butter and stir in. Add 1 heaped tablespoon of hot rose paprika and a heaped teaspoon of black pepper and a pinch of salt. Fry until browned, turning constantly. The darker the onions are fried, the more substantial and flavorful the hash will taste. Remove the onions from the pan and set aside.
Put 7 spoons of olive oil in the pan and heat. Add the minced meat and fry well until all of the minced meat looks gray throughout. Use the spatula to crush the minced meat into small pieces while frying. Return the fried onions with garlic to the pan and mix. Continue to fry for approx. 5 minutes, turning constantly. Deglaze with a liter of clear meat stock and bring to the boil.
Add 1 heaped tablespoon of rose paprika, 1 heaped tablespoon of sweet paprika, 1 heaped tablespoon of oregano and 1 heaped teaspoon of black pepper and stir in. Add the mustard and tomato paste and stir in. Add a pinch of sugar. Simmer for 15 minutes on medium heat, stirring several times. Season to taste with black pepper, salt and hot paprika.
Remove the pan from the hearth. Use a whisk to stir 1 tablespoon of flour into half a cup of water until the water and flour have combined. Use a whisk to stir 3 tablespoons of the liquid from the hash into the water / flour mixture. Then stir this mixture into the hash and reheat the hash. The liquid in the hash is bound to a nice, creamy sauce. Let cook for another 2-3 minutes.
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