Goulash

Cut the meat into cubes and fry in oil, then take out again.

Fry the chopped onions in the frying fat, add the meat again, dust with flour, add the spices and stir in the paradeis pulp and fry. Stir several times so that nothing sticks to the bottom.

Now pour in the soup, press in the garlic, pour in the red wine and simmer slowly over a low flame with the lid closed until the meat is tender.

Preparation Tip:

Serve the goulash with gnocchi or boiled potatoes.

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