Put some oil in a roasting pan and heat. Cut 4 large onions into small pieces and place in the pan. Add goulash meat and turn the stove on to the highest setting. Also add garlic

Wait until the onions melt and the meat browns nicely. Stir again and again so that nothing burns. Any resulting juice can be poured off and poured in again later. It is important that onions and meat take on a dark color.

Pour reserved juice again.

When the onions are cooked and the meat is nicely seared, add 1/2 liter of meat stock. Here you can also turn the stove down a little and continue cooking on medium level. Add about 200 ml of cream and spices here.

Season to taste with pepper, salt.
If you like you can also add a few squirts of lemon juice. Boil again.

Add wine

Let the stew simmer on a low level for a good 30 minutes.

The cinnamon sticks and cloves can be taken out at the end. But it doesn't have to be.