Beef goulash

Preparation:

Preparation: Clean the piece of meat from nerves etc. and cut it into cubes of about 2 cm. Peel the onions finely, crush the cumin seeds on a cutting board and heat the oil in a saucepan by frying the garlic and cumin in it. When the garlic is golden, add the onions and let them soften, turning them often. Dip the cubes of meat in the sweet paprika and add them to the onions as soon as they begin to brown. Raise the heat and, stirring frequently, brown the meat, seasoning it with salt and strong paprika. Wet with the wine and, when it has evaporated, with three ladles of hot water. Reduce the heat to low, cover and continue cooking for about 2 hours, until the meat has become very tender and the onions have turned into a thick and fragrant cream. Stir occasionally and check that the preparation does not dry out too much by adding hot water when needed. Serve the hot goulash with polenta or boiled potatoes.