For the beef goulash, peel the onion and cut into fine rings. Fry in pork fat until it takes color and the onions become translucent.
Put the pot aside, stir in the tomato paste and paprika powder, add a little water and let it boil down slightly. Add the diced beef, continue stirring.
Now add the spices, the strained tomatoes and the rest of the water and simmer gently for an hour, stirring repeatedly.
Mix the flour with a little water and thicken the juice with it. Continue to simmer gently for another half hour, remove the meat and bay leaves and strain the juice.
Preparation Tip:
If you bind the juice and let it simmer for a while longer, the flour taste will dissipate. Make sure the meat is of good quality. If available, you can also pour soup. The beef goulash can also be wonderfully frozen.
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