Finely chopped onion is stew in the lard. As is tender, add chopped into small pieces and fry the meat. Insert one spoon flour, waiting to change color and dilute broth, while the resulting mess cover the meat. Put them spices and sauté, stirring constantly, until the meat is tender. Then add chopped potatoes into small cubes, make more broth and leave on low heat until the potatoes are soft. Gulasha is served with toasted bread cubes.