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报告翻译问题

Boneless shoulder 600 g
Onion
Vegetable oil 40 g
Ground paprika 1 teaspoon
Broth 200 ml
Sauerkraut 400 g
Smooth flour 25 g
Whipped cream 120 ml
salt
cumin
Szeged goulash
Preparation procedure: Classification: Meat, Pork
Rinse the meat and cut it into pieces. Finely chop the onion and fry it in half the oil until pink. Add the ground paprika, mix and pour in a little water. Add the chopped meat, cumin and salt to the onion base. Pour in some of the broth, cover with a lid and simmer, stirring occasionally, until the meat is semi-soft. Add broth or water. Then add the chopped sauerkraut to the meat and simmer. Thicken the goulash with a roux made from oil and flour, mix well and simmer the meat over a medium heat until tender. Finally, soften with cream, salt and cook briefly