Eder Special Goulash

Fry the diced onion in hot oil (lard) until almost brown, stirring continuously. Add the diced meat (1 piece approx. 4 dag), season lightly with salt, add the remaining spices except paprika, pour water until the meat is covered. Remove from heat and thicken with potato flour and water.

Garnish the above goulash with a fried or possibly grilled Frankfurter sausage and a fried egg.

Tip: Always use aromatic spices to refine your dishes!

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