Peel and chop the onion. Wash the meat, dab dry and cut into cubes. Heat oil in a casserole or roasting pan. Fry the goulash in portions at high heat for about 5 minutes until brown.
Season with salt and pepper.
Fry the onion at the end. Add all the meat again. Dust with flour and sauté while turning. Add 1/2 l water and wine, bring to the boil. Cover and stew for about 2 hours. Add 1/8-1/4 l water if necessary.
Wash and quarter the tomatoes. Wash the rosemary, dab dry and cut into large pieces. After 1 hour cooking time add rosemary and tomatoes to goulash.
Wash and clean the beans and cut them into pieces of about 5 cm. Cover and cook in boiling salted water for 5-6 minutes. Drain and add to the goulash about 20 minutes before the end of cooking time. Season bean pot with salt, pepper and sugar.
Crumble the feta over it and serve. Flat bread goes well with it.