Beef goulash

Salt

2 garlic cloves, finely chopped

1 tbsp tomato puree

1- 2 red peppers, cut into thin strips

Heat the butter in a pan and brown the onions in it, stirring constantly.

Add the paprika, stir briefly and add the vinegar and water. Simmer briefly and add the meat.

Season with some salt and add garlic, caraway, marjoram and tomato puree.

Cook for 2- 3 hours making sure there is always enough liquid. Add water if required.

When the beef is tender, add the peppers and simmer for 10 minutes.

Serve with mash, noodles or hunks of freshly baked white, crusty bread, if desried.