Goulash

Season meat with the salt and pepper. Fry bacon on high fire  almost to smoking point in a heavy saucepan. Fry meat on all sides. Lower heat, add onions and stir in paprika. There should be enough paprika to colour the meat and onions to a reddish brown.

Cook on low heat, stirring, until the liquids juices have been absorbed. Sprinkle with flour and cook for 1 more minute. Add wine and hot water to cover meat. Simmer, covered, over low hear for 1 to 1:30 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid. If necessary, add a little more wine. Stir in the cream and heat through but do not boil.  Serve with white rice or buttered noodles. Serves 4-6.