Goolash

Ingredients

• 500-600 g boneless meat or 150 g more with bones
• 80 to 100 g fat
• 150 to 200 g onion
• 3 tbsp ground bread without crust (blend with water)
• spices and salt

Method

1. Add some caraway or pepper when simmering your meat.

2. Braise your meat in fat until crust forms, add pepper, very little salt and a little water, simmer for about an hour, depending on the meat, finally dust with bread, add a teaspoonful of hot or sweet paprika and cook for another ten minutes or so.

3. During tomato season, add two tomatoes, removing skins once boiled.      

4. If adding a spoonful of tomato paste, do so towards the end of the cooking lest the sauce becomes too brown.

This is a very simple Goulash recipe no doubt dictated by the times but it was made for me when I visited a wonderful Great Grandma and it was very delicious.