Goulash (2)

Clean the piece of meat by nerves, hangnails and ritagliatelo at about 2 cm dice.

Peel the onions, cut them into 2 lengthwise and thickly thin.

The chopped cumin seeds crushing them with meat tenderizer.

Heat the oil in a large casserole, moderate focus, let fry the garlic slightly crushed and cumin.

When garlic is golden, add the onions and let them dry mixing them often.

Pass the dice of meat in sweet paprika as if you add them to the onions and flour as they begin to take color.

Turn up the heat and, stirring often, Brown the meat with salt and insaporendola with spicy paprika.

Wet with wine and, when this is nuanced, combined 3 ladles of hot water.

Lower the heat to a minimum, with and continue cooking for about 2 hours until the meat will become tender and the onions are transformed into a dense and fragrant sauce.

Stir occasionally and check that the preparation does not dry out too by adding hot water when needed.

Serve hot accompanied goulash with polenta or with steamed potatoes.

Check the expiry date of the paprika, both the sweet and the spicy.

If there is fresh communicates to preparations an unsightly bitterish taste.