Goulash Friulano
2 large onions, thinly sliced
a pinch of brown cumin
2 tblsp dry white wine
1 red chile pepper
1 tblsp flour
1/2 cup olive oil
1 garlic clove, minced
1 kg yearling beef, cut for stewing
2 cups of hot water
 In a large skillet, fry the onions gently in the oil. Add the cumin, garlic, white wine and beef. Brown the meat, stirring and continue cooking, adding the chile pepper and pouring in the hot water a little at a time. Simmer for 11/2 hour. Just before the end of cooking dissolve the flour in a laddleful of the cooking fluid and stir into the goulash to give it a dense creamy sauce. 

 

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