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Goulash

4 servings

Ingredients

• 0.88 kg boneless beef (fillet, tailpiece, or top round)
• 125 g bacon
• onions, finely chopped (a little)
• salt (a little)
• water, boiling (a little)
• 1 tsp paprika, powdered
• bread crust (some pieces)
• lemon juice (a little)

Instructions

1. ¾ to 1 kg boneless meat for 4 people.
2. It's best to use beef fillet, tailpiece, or top round.
3. Remove any skin and sinews, and cut the meat into walnut-sized cubes.
4. Then cut 125 g of bacon into small cubes, fry until light brown, add finely chopped onions, and place the meat in, immediately adding the necessary salt.
5. Using a wooden spoon, turn the meat in the braising pot so it browns evenly on all sides.
6. Then add a little boiling water, 1 teaspoon of finely powdered paprika, and a few pieces of bread crust, and let the meat steam until tender in a tightly closed pot.
7. If the meat is very tender, 1½ hours will suffice.
8. Before serving, season the sauce with a little lemon juice.
9. It is also popular to make this dish with equal parts beef, mutton, and lean pork.

Modernized from a treasured 19th-century German cookbook.