Put some sunflower oil (not olive oil, because it has too strong a taste) in a roasting pan and heat. Cut 4 large onions into small pieces and place in the roaster. Add the goulash meat (I prefer ham goulash) and turn the stove on to the highest setting.
Wait until the onions melt and the meat browns nicely. Stir again and again so that nothing burns. Any juice that may be created can be poured off and poured in again later. It is important that onions and meat take on a dark color.
If it gets too dark for your taste, simply pour in the poured juice.
When the onions are overcooked and the meat is nicely seared, add 1/2 liter of meat broth. Here you can also turn the stove down a little and continue cooking on medium level. I add about 200 ml of cream and spices here.
Season to taste with pepper, salt (also very tasty with fondor), hot paprika powder and coriander. I add a good 1 1/2 sticks of cinnamon and 6-7 cloves.
Of course, all of this can be varied. If you like it fruity, you can also add a few squirts of lemon juice.
The spices should boil down nicely in order to develop their full aromas.
While the goulash is simmering, I gradually add the red wine. In my opinion, a fruity, not too dry red wine tastes best.
I let the whole thing simmer on a low level for a good 30 minutes.
The cinnamon sticks and cloves can be taken out at the end. But it doesn`t have to be. I serve it like this, you can put it on the edge of the plate when you eat.
Potatoes or very tasty rolled pasta go well with this, of course.
Red cabbage is very good as a vegetable, and can also be prepared a little Christmassy if you like.
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