Goulash soup

Cut the meat in small pieces.

Heat the butter in a frying pan and fry the pieces meat brown.

Sprinkle the flour over and let colour.

Add the chopped onions and lower the heat.

When the onions are golden brown, add the tomato paste, pressed garlic, cumin seeds, paprika powder, clove powder and in strips sliced bell peppers.

Add bit by bit 2 liter hot water (the soup must keep boiling).

Let the goulash soup simmer over low heat for 3 hours.

Add the small cubed potatoes and at flavour salt.

The soup is ready when the potato cubes are cooked.