For the Hungarian goulash, heat clarified butter in a saucepan and sauté onions and garlic in it without letting them take color. Sprinkle paprika and roast briefly, deglaze with wine.
Add the meat cubes and brown, add salt, cumin and paradeis pulp. Cover and simmer at low temperature in its own juice, stirring from time to time. Cook for about 2 1/2 to 3 hours, adding a little hot water or clear soup as needed.
For an exceptionally spicy sauce in Hungarian goulash, you can add stewed onions, tomatoes and root vegetables. But be careful: the vegetables should be added to the pot just before the meat finishes browning, otherwise they would burn and make the sauce bitter.
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