For the Limousin beef goulash & Debreziner, heat the lard in a large saucepan, do not skimp on it (6 tbsp), sauté the onion in it until golden brown. Add the coarsely chopped garlic & paprika while stirring constantly & mix in the remaining spices. Pour in water & let the onion simmer for about 40 minutes.
Puree with a blender, continue to boil, add in the meat & simmer until the meat is cooked. Season if necessary, serve with the debreziner & a kaiser roll.
Preparation Tip:
Lots of good brown color when roasting onions in core fat or lard greatly enhances the goulash flavor.