Peel both onions, halve them and cut them into half-moons. Heat the bottle of red wine separately in a pot and boil it down to half. In a wide pot, first, fry the goulash meat with a little butter, add one of the sliced onions and fry it as well. Add the tomato paste and fry it, add a little salt.

Fill the goulash with the reduced red wine and water until the meat is just covered. Put a sprig each of rosemary and thyme with optionally a bay leaf, 6 juniper berries and 10 peppercorns in a small sieve and hang in the pot. (Set aside some rosemary and thyme for later serving.) Simmer the goulash gently for about 1 to 1.5 hours.

Meanwhile, melt 150 g butter in a saucepan and saute the second chopped onion until soft and golden brown. Set aside.

Tear the two bread rolls into rough pieces and toast them in the oven at 180° C (top and bottom heat) for about 8 min. Mix the cranberry jam and sour cream in a bowl and season with salt.

As soon as the meat is tender, remove the sieve from the pot, taste again and season if necessary. Arrange the goulash with the cranberry sour cream, remaining herbs, braised onions and the toasted bread and serve. Enjoy your meal!