Goulash

1. Cut meat into small pieces and brown vigorously -- pan very hot, if not large enough, brown in several batches so water doesn't come out.
2. Add finely chopped onions.
3. Add tomato paste or tomatoes. Salt, pepper, hot paprika etc. Stir.
4. Cover with broth and let simmer. Minimum 1 hour, maximum as long as your heart desires, or better: until meat is tender, but always keep covered with liquid.
5. Add mushrooms.
6. Before serving: add a splash of red wine, let it cook, then add plain yogurt mixed with a spoon of cornstarch to the simmering pot to thicken.
7. Serve with dumplings, noodles or rice.

Notes

Recipe imported and may need adjustments for timing and quantities. Cooking time can vary based on meat tenderness.