Guliash is dense strong meat soup with flour and small meat cubes. It is usually served with potatoes, rice or vegetables.

Cube beef (20 g each piece), fry in fat until golden and put in a deep pan, add fried chopped onion and peeled tomatoes. Pour over broth, cover tightly and stew on low heat until done. Strain the broth and add to it fried until light brown flour, stir until there are no lumps. Then add salt, pepper and a bay leaf. Pour the broth over meat and stew for 15-20 minutes. Serve with potatoes or rice.

500 g beef.
30 g fat.
100 g onion.
2 ea tomatoes.
25 g flour.
3 c broth.