Beef Goulash with Carrots

Finely chop the onion and fry in 1/3 of the oil. Remove from the pot. Cut the meat into large cubes and fry in the remaining oil.

Just before it is ready, stir in the tomato paste and add the paprika. Deglaze with 750 ml of water (you can also use beef broth).

Cut the carrots into pieces as big as possible and add them. Season with salt, caraway, marjoram and the vinegar splash and let it stew for about 1 hour until soft.

When the meat is soft, stir in the sour cream mixed with flour (possibly 1 tablespoon water) and bring to the boil again.

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