Hungarian Szeged Goulash

Ingredients

• Finely chop a large onion and lightly fry in 2 tablespoons of fat.
• Sprinkle with 1 teaspoon of red paprika, toss in 400 g beef cut
• into cubes, add salt, a green pepper and a tomato and steam under
• lid until almost tender. Add 200 g of mixed sliced carrot and
• parsley root, 300 g diced potatoes, caraway seeds if liked, and
• 1 1/5 liter of water. Cover and simmer until tender. When serving
• a few rings of hot green peppers can be added to garnish.