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Pdffinely chop the red onion and carrot and sauté in oil or fat for about half an hour,
then add the garlic, tomato concentrate to the onion and mix everything well.
add the diced meat, salt and pepper, and cook everything together for about 2 to 2 and a half hours on low heat, gradually adding the red wine and water.
The goulash is ready when the meat is soft and the water is thick enough for a sauce.”