Goulash II

600g ground beef
pinch of chilipowder
50g butter
3 tablespoons tomatopaste
2 red paprikas
red wine
half a glass
2 small onions
pepper salt
2 tablespoons paprika powder
1 tablespoon chopped celery
a few caraway seeds
Fry meat and onions in big pan;add pepper, salt, celery. Paprika powder and tomatopaste. Poor in 1/2 l stock,wine and with lid on pan (not closed) simmer for 1 hour. Cut paprika in slices let simmer along.

STEP2
When everything is done we sift the content and bind the sauce with a roux of 50g butter and 70g flour. Mix all together and serve with more meat, candles,peas, rice & a good mood.