Hungarian Goulash with Spirelli

Peel and finely dice the onions. Also peel and finely grate or press the garlic. Cut the beef into cubes of approx. 3 x 3 cm, if this has not already been done.

Heat 3 tbsp sunflower oil in a large pot over high heat. Add the diced onions, lightly salt them, and sauté for approx. 10–12 minutes, stirring constantly, until they have turned a deep brown color. Make sure they don't burn.

Add the meat cubes and sear them on all sides over medium-high heat for 5–6 minutes. Reduce the heat to medium. Stir in tomato paste, paprika powder, ground caraway, salt, and pepper, and roast for another 2–3 minutes.