TRADITIONAL VIENNESE GOULASH
1 kg onions, finely chopped
Fry the onions in about 5 tbsps of oil until they are soft and golden brown. Now add the beef and stir, until the meat starts to colour. Stir in the spice mix, immediately add the vinegar and some water (or else the paprika will get bitter), then add the tomato puree, the garlic and some salt. Leave to simmer for about 1 ½ hours or until the meat is tender and the sauce is thickened. Give the goulash a stir every once in a while so it doesn’t set on the bottom of the pan (it should have enough liquid not to, so add some if it does). When it’s done, season with salt and pepper to taste and serve with white bread rolls or potatoes. Goulash gets even better when warmed up the next day, so don’t worry about left-overs!