Hungarian goulash with coleslaw

Name: Hungarian goulash with coleslaw
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 3 onion; 1 tin can tomato paste; 1 kilogram beef rib; 1 kilogram skimmed bovine rag; 1.5 tablespoon paprika; 2 teaspoon cumin powder (djinten); 0.5 tablespoon caraway seed; 3 clove garlic; 3 paprika; 4 laurel leaf; 500 milliliters Meat bouillon; cornstarch; 1 winter carrot for the coleslaw; 500 gram white coal for the coleslaw; 50 milliliters olive oil for the coleslaw; 25 milliliters White wine vinegar for the coleslaw; 25 milliliters lemon juice for the coleslaw; 1 teaspoon mustard for the coleslaw; 1 tablespoon honey for the coleslaw; 3 tablespoon parsley for the coleslaw; 1 mespoint cumin powder (djinten) for the coleslaw

Directions

Heat the oil in a frying pan and fry the onion rings 2-3 minutes.
Put the tomato puree through and cook for another minute. Scoop the meat with the paprika through it and cook lightly brown in 3-4 minutes.
Add the cumin, garlic, peppers and bay leaves and pour in the stock.
Stew with the lid on the pan at a low setting for about 2.5 hours until the meat is tender. Check from time to time whether there is still enough moisture in the pan and add a splash of water if necessary.
In the meantime, mix the ingredients for the coleslaw and put them in the refrigerator.
Season the goulash with salt and pepper and remove the bay leaves.
If necessary, bind the moisture with diluted cornstarch.
Serve with the coleslaw.
Nice with (silver) rice.