Veal goulash with potatoes

1. 

veal calf 1.8 lb (800 g)

Wash the veal or beef and cut it into cubes.

2. 

onion 1.8 lb (800 g) • pork lard 1.75 oz (50 g)

Peel and cut the onion and fry it in fat.

3. 

Add the meat, stir and fry shortly.

4. 

ground black pepper 0.5 tsp • salt 1 tsp • beef stock 2.1 cup (500 ml)

Add salt, season and pour broth or water.

5. 

Stir and cook under the cover, stirring from time to time, for about 80 minutes until soft (cooking time depends on the meat).

6. 

potatoes 1.8 lb (800 g)

Peel potatoes and cut them into small cubes.

7. 

salt 0.5 tsp

Add them to the meat, salt, mix and cook for 15 minutes until the potatoes are soft. The goulash is thick, during cooking stir the potatoes more often so that it does not stick.

8. 

tomato paste 10 tbsp (150 ml)

Finally add tomato paste...

9. 

garlic 2 cloves

... and peeled, crushed garlic.