Cut meat into 2 cm cubes, onions and bacon into fine cubes. Fry bacon, add onions, roast briefly. Add meat and brown on all sides.
Season meat with salt and pepper. Cut lemon into small slices, add to meat with capers, steam for 5 minutes and remove lemon slices. Pour in clear soup, steam for another 10 minutes.
Bind goulash with flour mixed in whipped cream and season with sugar, salt, pepper and juice of one lemon.
Garnish: Potatoes.
of the public utilities Bochum
Our tip: Use a deliciously spicy bacon for a delicious touch!
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