beef goulash

1.

Peel the onions and garlic. Cut the onions into strips and chop the garlic. If necessary, cut the goulash a little smaller. Heat the oil in a roasting pan and fry the goulash vigorously.

2.

Add onions and garlic and fry for about 4 minutes. Stir in tomato pasteand season with salt and pepper. Pour in red wine and stock and bring to the boil. Cover and simmer over medium heat for 1-1 1/2 hours.

3.

Peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. Drain the potatoes. Wash the parsley and pat dry. Pluck the leaves and chop them. Finely chop the caraway seeds and lemon peel and add to the goulash.

4.

Season with salt and pepper. Serve the goulash and potatoes sprinkled with parsley. A green salad tastes good with it.