Wash the meat, dab dry and cut into cubes. Heat the oil in portions and fry the meat in 2 portions while turning. Meanwhile, peel and dice the onions and add to the meat. Season with salt.
Put the beans in a sieve and rinse with water. Add beans, tomatoes and Aivar to the meat. Pour 250 ml of water, bring to the boil and braise for about 15 minutes. Season to taste with sweet and rose peppers and salt.
Toast the tortillas one after the other in a hot pan for about 2 minutes each while turning. Cut into quarters. Wash chives, shake dry and cut into small rolls. Arrange goulash with a dollop of sour cream, sprinkle with chives.
Add tortillas.