Not too fat parts from the belly and other leftover steps are cut into rough cubes, but not yet salted. Afterwards, onion rings are lightly yellowed in fat in half the weight of the meat, and a little paprika powder and water are added on the spot so that the paprika does not become spicy. Add the paradeis pulp and fill up with beef broth. Only when this sauce is boiling, add the meat and let it cook until it is soft. Then salt the goulash and add paprika to taste.
You can also add a little bit of squeezed sauerkraut.
If you fill up the goulash with a bigger mass of clear soup, you can serve the goulash as a soup. The soup can be thickened with water, perhaps with whipped cream, and starch.
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