Gulish in szegedski

For a Segedo goulash, you need a pink paprika, the so-called "royal. " Cut the meat into pieces. Cut the onions into rings and fry in fat until golden yellow. Remove from the heat, sprinkle with paprika, add a little water, meat, salt, cumin, pressed garlic and simmer for about 30 minutes until the meat is half cooked. Then add the cabbage and simmer for a further 30 minutes. Stir sour cream with flour and add at the end of the stew, boil, turn off and let it brew for a few minutes. Sprinkle chopped dill greens on the table before serving.