Beef Goulash

Everything in parentheses was changed by the “tester”. The beef cut into 1 1/2 cm cubes is browned in the hot fat, the chopped onion together with flour and salt is added and browned a little more. When the flour is cooked, add the hot water and let the goulash stew for 2 to 2 1/2 hours. If necessary, add a little hot water.

Add paprika [spice] 10 minutes before serving. – Goulash tastes very good when browned in finely chopped bacon instead of fat.

Veal goulash: is prepared in the same way, but does not need to steam as long.

Mutton goulash: is prepared in the same way, you can add 1/2 to 1 teaspoon of caraway seeds and plenty of onion.

Pork goulash: Here one roasts gladly wuerflich cut bread crust with and tastes as desired, last with red wine and/or Madeira, and/or cooks last 1/16 liter sour cream with.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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