Goulash Di Giovanni

Preparation:

Preparation: Chop and fry the onions in oil and butter (half oil/half butter) until golden brown. Add the meat and fry a little. Add the paprika and mix everything well. Add the tomato puree and then the broth. Salt but not too much. Cook over medium heat until the meat becomes soft and the sauce condenses. When the consistency is right, remove from heat. Prepare the sour cream by adding a spoonful of lemon juice to 20 cl of cream (beat with a whisk). Add the sour cream and mix well. The goulash is ready but should be eaten the next day with: boiled rice (like curry), or mashed potatoes, or polenta, or pasta dumplings. The real Hungarian recipe calls for pasta dumplings, but we've eaten it in recent days with polenta (excellent) and boiled rice. If you have leftovers you can put it in a glass jar and freeze it in the freezer.