Tips:

Cut the meat into strips, sprinkle it with salt, pepper, two types of paprika and flour. Heat the oil in a thick-bottomed pot and fry the meat.

Add the onion, paprika, allspice, bay leaves, tomato paste to the same pot, fry it for a few minutes, and then pour it with water.

Stew the goulash over low heat until the meat is tender (about an hour), season to taste.

Peel the potatoes and grate them (some grate them on small eyes, I prefer to make mashed potatoes). If the potatoes are very watery, put them on a sieve for 10 minutes to drain. Drain the water, collect the starch and add it to the potatoes.

Chop the onion finely. Mix the potato mass with the onion, egg and flour. Season with salt and pepper. Fry thin pancakes from the potato mass in a hot pan.

Serve hot – they taste best with cream and stew.

Enjoy your meal!