Recipe for 4 portions
250 g finely sliced onions
20 g paprika, “Edelsüß” (sweet)
800 g veal shoulder or flank(cut into medium-sized cubes)
1/8 l sour cream
20 g flour for thickening
1 tsp. tomato paste
1 garlic clove, salt, lemon peel
Roast onions golden-yellow in hot oil, stir well with sweet paprika and douse with a bit of water; add in salt, a bit of lemon peel, crushed garlic clove, tomato paste and veal shoulder or flank and steam everything for around 35 minutes, stirring frequently. Place the meat in another vessel, stir up sour cream and flour with a bit of water until smooth and use it to thicken the goulash; strain in over the meat and steam everything for another 5 minutes.
Tip: goulash can be prepared and reheated without a loss of quality.