Mix the beef well with the spices, flour and oil and let it sit for a while. Heat a little oil in a shallow saucepan, sauté the onion until translucent, brown the meat and extinguish with the paradeis pulp. Cover and steam for about 1 hour.
At the end season and refine with a little bit of red wine.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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