Cut the goulash meat into larger cubes. Fry the onions, cut into strips, in hot fat, stirring throughout, until evenly golden. Then add paprika, extinguish on the spot with a little clear soup. Add the meat, the necessary salt, paradeis pulp and goulash seasoning.
Cover and stew gently, stirring again and adding hot clear soup as needed and bring to a boil again. Season to taste. This is the so-called natural goulash.
If you want creamy and more juice, dust the meat with flour before the last pouring, then add the necessary liquid and make some time.
The goulash must have a rusty brown color and should have fat eyes.
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