Heat the fat, fry the meat cut into larger cubes briefly and heartily on all sides, it should be a tiny bit brown, but not hard.
Add the coarsely chopped onions and braise.
Fill up with beef broth so that the goulash is just covered, add all spices such as paprika, pepper, salt, paradeis pulp and simmer at medium heat for 1.1/2 to 2 hours.
Just before the end of cooking time, add chopped pieces of mixed pickles and stew briefly with the goulash, it should be well hot, but not too soft.
Season with red wine and sour cream or yogurt: if you want to thicken the goulash a little bit, you can do this with a raw grated potato or a little bit of flour.
To serve: You can bring mixed pickles separately to the table, also green pasta, leaf salad, long grain rice or bread dumplings.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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