Austrian cream goulash

Ingredients for 4 servings:

• 1,000 g meat (beef or pork) cut into large pieces
• 800 g onion(s)
• 1 liter red wine
• 1 tbsp flour
• 1 tbsp tomato paste
• 2 pinches of salt
• 2 pinches of pepper
• 2 dl cream (half cream)
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot
• Oil or lard

Instructions

Working time approx. 3 hours 30 minutes; Total time approx. 3 hours 30 minutes

First, finely chop the onions. Heat oil or lard in a large casserole dish. Add the onions and sauté until translucent. Then add a tablespoon of flour and a tablespoon of tomato paste and stir until evenly distributed. Then add the meat. Season the meat with salt and pepper, sprinkle 2 tablespoons of sweet paprika and 1 tablespoon of hot paprika over the meat and mix everything together. Then pour in the red wine until the meat is covered. Reduce the heat and simmer gently with the lid on (important to tenderize the meat!) for 3 – 3 1/2 hours, stirring occasionally. Towards the end of the cooking time, add the cream and allow to thicken slightly. Spaetzle, potatoes or bread dumplings are suitable as side dishes.