Hungarian goulash

Preparation:

Preparation: Cut the onions into very fine slices, brown them with a little oil and a bay leaf over low heat, when they are golden brown add the meat previously sautéed in a pan, then add the white flour and the paprika, mix everything well and wet with the wine, let it evaporate, pour over the broth. Cook slowly making sure that the goulash does not shrink too much, in which case add some broth, always a little at a time. Serve possibly with boiled potatoes. Make sure the meat is all from the same piece.