Summary

Ingredients

• 500 g beef, about 4 x 4 cm pieces
• 500 g onion (s), cut into quarters
• 1 tablespoon tomato paste, 3-fold concentrated
• 1 tablespoon paprika powder
• 2 tablespoon olive oil and lard
• 1 tablespoon lard
• beef broth
• sea-salt
• White pepper from the mill
• 1 dash Tabasco

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Instructions

1. Let the oil and lard get very hot (preferably in a cast iron saucepan). Sear the pieces of beef very spicy in it, the pores should close. Then add the onions and continue to fry them. Can take up to 15 minutes. When a nice brown color is achieved, let the tomato paste stew briefly. Now deglaze with the broth. However, initially only with 1 or 2 soup ladles. Let it loosen from the bottom of the pot. Now add the paprika powder, Tabasco, sea salt and pepper (not too short).
2. Now pour in the beef broth as far as the sauce is expected. Now let the goulash stew for about 2 hours over low heat. Of course, check it out from time to time and try it. It is not necessary to bind the goulash, the onions bind enough.
3. Depending on your mood, you can have pasta or potatoes and a salad.