Beef Goulash

For the beef goulash, cut 1 kg of lean beef (lung roast) into cubes, season with salt and paprika and dust with a handful of flour.

In a saucepan, melt butter, fry finely chopped onion until golden brown, add the meat and saute for 10 minutes.

When it is lightly browned, add some boiling water or soup, mix well and finish steaming with the lid closed.

At the end, if necessary, bind again with flour.

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