Bohemian goulash

Ingredients for 5 servings:

• 1 kg beef goulash
• 500 g onion(s)
• 2 tbsp paprika powder, hot
• 2 tbsp paprika powder, sweet
• 1 tsp salt
• ½ liter red wine, dry
• 4 chili peppers, dried
• ½ liter cream
• 1 tbsp caraway seeds, optional

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 35 minutes

Heat the oil in a pan and sear the meat. Finely chop the onions and add them to the meat. Season with salt and pour in a little water. Add the paprika and finely chopped chili. If desired, add the caraway seeds as well. Cook until the water has evaporated. Be careful not to let it burn! Then deglaze with the red wine and reduce the liquid to a boil. Let stand for a day, by which time the onions will have almost dissolved. While heating, add the cream. This creates a wonderfully creamy sauce. Bread dumplings go best with this, of course, but pasta also works well.