Goulash – Salcia Landmann

Pasta dishes are always a good idea!

Melt the lard in a large, heavy casserole over medium heat. Peel the onions and cut into 1/2 to 1-inch thick slices. Add the onions to the lard mold and saute until soft – do not roast – stirring throughout. When they have gradually taken on the color of beer/light honey, remove from the fire, turn the flame down low. Later, stir the paprika – and perhaps the chilies – into the onions. Spread the meat, cut into 50 g cubes, evenly over the onions and season with salt. Repeatedly put on the fire on the lowest flame and stir constantly until the meat has taken color all around. The dish must not come to frying, otherwise the bell pepper will become bitter. Meanwhile, by salting, the meat draws juice from this process. Later, cover the casserole and let the dish simmer quietly. Check from time to time to see if there is still liquid in the casserole. If necessary, pour a little boiling water. After 2 to 2 1/2 hours, the onions should be almost completely dissolved, and the tendons and tendons from the meat will also have cooked away, helping to thicken the sauce a bit. It should be creamy and liquid. The meat, which has practically stewed in its own juices, should be butter-tender. It definitely won’t hurt the goulash if you leave it on the stove maybe 1/2 hour longer.

Accompanying dishes: Potato dumplings

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