Beef Goulash

For the beef goulash, first peel and finely dice the onions. Cut the beef into cubes of about 1 1/2 cm.

Fry the onion in oil and add the meat. Roast until everything is nicely browned. Dust with flour, salt and brown a little more. Add paradeis pulp and fry briefly. Reduce heat and add paprika powder.

Cover with the hot water, add a dash of vinegar and the spices and steam until tender, 2 to 2 1/2 hours. If necessary, add a little hot water.

Serve the beef goulash hot. A roll or a Wachauer Laibchen is suitable as a side dish.

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