Despite the fact that beef and wine are his main ingredients everywhere, he has a hundred faces. Without it, not even the simplest gablec can be imagined, but not even the most refined celebration, at midnight, to "cut through" a hard and plentiful dinner.
- Cut the meat into pieces of equal size and fry it in oil.
- Then take it out and fry the chopped onion in the same fat, add the roasted meat, bay leaf, cumin and and continue to simmer, occasionally drizzling with water or soup.
- Towards the end of the stew, add a little salt if necessary, add ground red pepper, tomato concentrate, wine and diced potatoes. Cook further until potatoes and meat are tender.
Serve wine goulash with cabbage salad.
With a larger amount of onion, you achieve a better density of the sauce, but when baking, be careful not to burn the onion, because then the stew would become bitter.