Beef Goulash

For the beef goulash, heat the fat and roast the onions in it until translucent. Ideally, they should be only very lightly browned, rather still yellow.

Add the garlic, thyme, cumin and finally the paprika. Deglaze with a dash of vinegar to prevent the paprika from turning bitter and the onions from breaking down.

Add the meat and let it color. Add water or soup, salt and bring to a boil.

Then simmer, covered, until the meat is pleasantly tender. Finally, stir in the tomato paste and season the beef goulash with pepper.

Preparation Tip:

Beef goulash can be served with bread or potato dumplings, noodles or just fresh rolls.

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