Goulash

For the goulash recipe, wash the beef, dry it, remove the membrane, bones and tendons. Cut the prepared meat for goulash into cubes 3x3x2 cm, salt, pepper and fry in melted butter until golden brown.

Transfer the fried meat to a saucepan, pour water or broth, cover, put on a slow fire and simmer for 35 minutes.

Peel the onion, cut into half rings and fry in vegetable oil until golden brown. Add tomato paste diluted with water or broth, browned flour to the onion, mix and heat, and then add garlic grated with salt.

Mix the stew, bay leaf and sour cream, cover and simmer over low heat for 10 minutes. When serving, goulash is garnished with boiled potatoes, mashed potatoes or boiled pasta. Put the goulash on top of the side dish, pour over the sauce, sprinkle with finely chopped herbs and serve hot.