How to make
I cut the vegetables in large pieces, the meat into chunks and stew them in the fat.
When the meat softens, I add the wine, leave them to simmer for 4-5 minutes and add the puree and the spices. Pour water until it is about 1 inch above the meat and leave it to boil for about 20 minutes on low heat.
When the goulash is ready, sprinkle it with parsley if you like - I garnished the pork and beef goulash with mashed potatoes.
