For the beef goulash, peel the onions and cut into fine strips, peel and chop the garlic.
Heat the oil in a pot and fry the onions until golden brown, add the diced meat and continue to fry until it has a nice color, briefly fry the tomato paste.
Sprinkle paprika powder on top and deglaze with about ½ liter of water, add the vinegar.
Season the goulash with the spices and simmer for about 2 hours. Top up the liquid if necessary.
Thicken the juice with a little flour, if desired.
Preparation Tip:
It goes perfectly with Maggi spaetzle.
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