Prepare the meat: slightly wash, pat dry, cut into small pieces (about a square inch cubes)
Peel the onions and cut into midsized cubes. Was the peppers, remove the seeds, optionally peel, cut into stripes. Peel fresh tomatoes or drip tin tomatoes, cut into pieces.
Roast the meat in hot butter. Take out again, apply seasoning (cayenne pepper) and keep warm.
Heat butter again, roast the onions thoroughly. Add the paprika powder and roast with it. Put the meat back in. Now add the red whine and the goulash spice.
At medium heat roast for 2 to 3 hours. The meat should only slightly be covered by liquid. Add some water if needed.
After 2 hours add cream and seasoning.
Serve with potatoes or noodles (tagliatelle). Red cabbage is also a traditional Auch Rotkohl ist eine traditionelle side dish.