As this profile seems "dry" to me, I add a recipe for the excellent Hospodský pork goulash, like my grandmother!

Clean the onion and cut into cubes. Go to cubes.

Fry the onions together with caraway in oil or lard in dark brown. Add the ground pepper, meat and just rest short to make the pepper not brew. Pour with water, add tomato puree, pepperoni, salt and pepper. Pour goulash for about 1.5 hours. When the meat is almost soft, add the boiling water as needed, add the meat broth and thicken the flour in the water. Goulash must not be dense, otherwise the fat will not surface. Goulash slowly and for the smallest flames leave for 20 minutes without bubbling slowly bubbling. Finally, add chopped garlic and marjoram

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+rep complete and utter sick ♥♥♥♥

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+rep generous trader!