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Peel onions and dice finely. Cut bacon into small and
meat into 3 cm cubes. Roast onions and bacon in a pot until light brown,
add meat cubes and roast them. Stir in sweet paprika and pour over water
immediately. Meat has been covered with water. Season with caraway seed
and simmer covered for 75 minutes. Wash and pell carrots and cut into
thin slices. Peel potatoes and knob celery and dice them. Add vegetables
and let all cook 20 minutes, until meat and vegetables are tender.
Season goulash with salt. To thicken, stir in Wondra flour or corn flour
mixed well with some water, stir well and cook without cover until sauce
has thickened. |
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