Austrian Goulasch

Boil 2 calves' heads in salted water until tender; then cut the meat
from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut
into dice pieces; stir in 1 tablespoonful of flour and the sauce in
which the meat was cooked. Let boil up, add the sliced meat, 1
teaspoonful of paprica and salt to taste; let all cook together
fifteen minutes then serve very hot.