Beef goulash

Ingredients:

• 450 g of beef pulp for stewing (flank, shank)
• 2 tablespoons of vegetable oil
• 2 tbsp of water
• 1 tbsp Worcestershire sauce
• 1 peeled clove of garlic
• 1-2 bay leaves
• 1 medium-sized onion, sliced ​​into half rings
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1/2 tsp pepper
• 1/2 tsp paprika
• A little ground allspice or ground cloves
• 2 large carrots, sliced
• 3 chopped celery stalks
• 2 tablespoons cornstarch

Preparation:

1. Fry the meat in vegetable oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer for 1.5 hours.
   
   Remove the bay leaves and garlic. Add the carrots and celery. Cover and cook for another 30-40 minutes, then drain 2 cups of the cooking liquid for the sauce.
   
   In a separate bowl, dissolve cornstarch in 1/4 cup water. Mix the cornstarch with a small amount of hot liquid and add it to the sauce to thicken it. Stir and cook until the sauce comes to a boil.