Viennese goulash
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ingredients
1/2 kg beef 60 g lard 10 g plain flour 1 KL ground red pepper to taste salt 1/4 litre water 1 tbsp tomato puree 2 cloves garlic a little ground cumin a little lemon zest 1 pk onion
procedure
1. Put the lard in a frying pan and fry the onion chopped finely. Then set it aside on the edge of the stove, add paprika, diced meat, salt, cover and simmer on low heat for about 10-15 min. 2. Add water and transfer everything to the pressure cooker. Then add the tomato puree, grated garlic, crushed cumin and grated lemon zest. Close the pot and simmer on low heat for 45-50 min. 3. After that, set the pot aside, let it cool down, open it and dust the stew with flour, dilute with hot water if necessary and simmer briefly. Serve with boiled potatoes and cucumber.
