Peel the carrots, cut them in half lengthwise and slice them. Peel and chop 250 g onions. Dab meat dry and cut into cubes. Heat clarified butter in a roaster. Fry the meat for about 10 minutes, turning it well.
After about 8 minutes add tomato paste, onions and carrots.
Deglaze with red wine, bring to the boil and simmer for about 3 minutes. Add stock, bring to the boil. Season strongly with salt, pepper, caraway and sugar. Stew in a closed roaster for about 2 hours until soft.
Peel the cucumbers and slice them finely on a vegetable slicer. Mix cucumber slices with 1/2 teaspoon salt and leave to stand for about 15 minutes. Peel 1 small onion and chop finely. Wash the dill, dab dry and pluck from the stalks.
Chop the dill finely. Pour the cucumber into a sieve and drain well. Put the cucumbers in a bowl and mix with onion, dill, vinegar and oil. Season salad with salt and pepper.
Season the finished goulash with salt and pepper. Wash parsley, shake dry and chop coarsely. Sprinkle over the goulash. Serve cucumber salad with the goulash. Roasted farmhouse bread tastes good with it.