1. clean vegetables, rinse. Save some celery greens. Cut off vegetables. Peel onions, chop coarsely.
2. fry goulash in hot oil in portions until hearty. Fry onions briefly. Season with salt and pepper. Briefly sweat paradeis pulp and flour in it.
3. extinguish meat with wine and 3/4 liter of water while stirring, let it boil up. add clear soup and vegetables. Stew everything with closed lid for about 1 and a quarter hours. Season to taste. Garnish with celery greens. Serve with bread or spareribs.
Preparation time: 2 hours
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Our tip: Use young, tender carrots!
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