Summary

Ingredients

• 1 kg beef goulash, lean
• 2 large onions, finely diced
• 1 clove garlic, crushed
• salt and pepper
• 250 ml meat broth
• 1 cup crème fraîche
• Sauce thickener
• Paprika powder
• Fat for frying

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Instructions

1. Fry the goulash in hot fat on all sides, fry the finely diced onion and the crushed clove of garlic. Season with salt, pepper and paprika. Pour the meat stock and simmer in a closed saucepan over medium heat for about 80 minutes (pressure cooker only about 15 minutes).
2. Add creme fraiche, season with salt and pepper.
3. Tip: If desired, refine the goulash with steamed mushroom slices and a dash of dry sherry.