For the creamy goulash, first peel the onions and cut them into fine cubes. Heat the oil in a coated pot and sauté the onions until translucent.
Finely chop the garlic and sauté with the onions. After a few minutes, stir in the paprika powder and very quickly add vinegar and water. Now add the meat.
The meat should be half covered with liquid. Season with salt and cumin. Simmer for about 15 minutes. Stir again and again. Then stir in the creme fraiche by the spoonful.
Simmer again for about 10 minutes. When the liquid has boiled away and a creamy consistency has developed, season to taste and serve hot.
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