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Goulash

1 1/2 pounds beef chuck
4 onions, chopped
2 ounces butter
2 cups beef bouillon
3 tablespoons tomato ketchup
2 teaspoons paprika, or more to taste
pepper
salt
1 1/2 tablespoons cornstarch, or more for desired thickness

Cut the meat in pieces and chop the onions. Cover the meat with
paprika and add salt and pepper. Melt the butter in the pan and
color the meat. Add the onions and fry for a few minutes. Add tomato
ketchup and beef bouillon. Simmer for 2 1/2 to 3 hours. Thicken
with cornstarch. Serve with rice and salad.

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