Heat the lard in a large pot and fry the onions until they are ... continue to cook the liquid to thicken the sauce. Serve the goulash sprinkled with a little chopped parsley with new potatoes ...

German goulash, or Pichelsteiner or Bismarck goulash ... She had only scraps of meat, cabbage, and turnip, which she placed in a large pot (called "pichel") and cooked over a fire.