Summary

Ingredients

• 100 g lard
• 400 g onion (s), cut into rins
• 3 tablespoon tomato paste
• 2 teaspoons, coated paprika, hot
• 3 tablespoon white wine, dry
• 500 g beef, e.. piece calf, cut into 2 cm cubes
• a bit salt
• 500 ml broth (bone)
• 2 teaspoons potato starch
• 1 tablespoon water to mix

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Instructions

1. Melt the lard over high heat and stew the onions in a closed saucepan for about 10 minutes over moderate heat. Add the tomato paste, stir until a soft paste has formed and then stir in the paprika and wine (the paprika must keep its red color, must not turn black, otherwise it will be bitter!). Add the salted meat and let it simmer for about 50 minutes. Then add the hot broth and let the meat stew over low heat. Season the goulash with salt and thicken with potato starch mixed with water.