Onion Goulash

Remove the skin from the onions and cut them into thin strips. Heat oil in a saucepan, fry the goulash in it heartily. Now remove the meat and set aside. Sauté the onions and garlic in the saucepan. Add the paprika and paradeis pulp, fry lightly. Extinguish with the vinegar.

2.Pour clear soup, add the meat repeatedly. Season with pepper, bay leaf and cumin. Steam everything together in the closed saucepan at low temperature for 30 minutes. Then remove the meat and keep warm. Continue cooking the sauce for about 30 minutes, then strain through a sieve.

Blanch (scald) pearl onions with hot water and peel. Add to the sauce form with the pieces of meat and the grated peel of the lemon. Season with salt, pepper and thyme and steam for another half hour with the lid closed.

Garnish: Caraway potatoes, carrots

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