Summary

Ingredients

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

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Instructions

1. First chop the onions finely. Heat the oil or lard in a large Dutch oven. Add the onions and sweat until they are translucent. Then add a tablespoon of flour and a tablespoon of tomato paste and stir the whole thing until everything is nicely distributed. Then add the meat. Season the meat with a little salt and pepper, pour 2 tablespoons of paprika powder over the meat and stir everything together.
2. Then pour in the red wine until the meat is covered.
3. Reduce the heat and let the whole thing simmer over low heat (simmer gently) with the lid closed (important so that the meat is tender!) For 3 - 3 1/2 hours, stirring occasionally.
4. At the end of the cooking time, add the cream and let it thicken a little.
5. Spaetzle, potatoes or bread dumplings are ideal side dishes.