Summary

Ingredients

• 1 kg beef goulash
• 3 tablespoon lard or clarified butter
• 500 g onion (s)
• 2 teaspoons paprika powder, hot pink
• 4 tablespoon tomato paste
• 1 ½ liter meat broth
• 0.25 liter ¼ red wine
• 1 large can tomato (s)
• salt and pepper
• 200 g cheese (Old Amsterdam or Gouda old), rated

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Instructions

1. Fry the meat in portions in a large saucepan with hot lard. Remove from the pot, transfer to a plate and set aside.
2. Peel and halve the onions and cut into fine strips. Sweat in the remaining frying fat until golden yellow. Sprinkle with paprika powder and sauté briefly, add the meat again. Stir in the tomato paste, deglaze with the stock and wine. Add the tomatoes with the juice. Season with a little pepper and paprika. Cover and simmer for 1 1/2 hours.
3. Just before serving, stir in the freshly grated cheese or serve separately in a bowl. Then season with pepper, paprika and a little salt. A hearty farmer`s bread goes well with it.