Traditional beef goulash
- Peel and halve the onions. Peel the garlic cloves. Put everything in the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.
- Add the rapeseed oil and, with the measuring beaker in place, sauté for 3 minutes/speed setting 1/120 °C. Add the meat and brown with the roast button/5 minutes/120 °C.
- Score crosses into the tomatoes, immerse them in boiling water, then remove and skin them. Cut out the stem ends and cut the flesh into 2-cm dice. Add the diced tomatoes, red wine at room temperature, tomato purée, 2 tsp salt, sugar, both types of paprika, caraway seeds, marjoram, bay leaves, juniper berries, cloves and lemon zest and, with the measuring beaker in place, boil with the reverse button/1 hour 20 minutes/speed setting 1/100 °C.
- Mix the flour into the room-temperature beef stock until smooth and add it to the blender jug. Trim and quarter the peppers, remove the cores, wash them inside and out, then cut them into 0.5-cm pieces, discarding the stalks. Put the pepper strips into the blender jug and, with the measuring beaker in place, cook with the reverse button/8 minutes/speed setting 1/90 °C until done.
- Remove the bay leaves and serve the goulash.
Dumplings, potatoes and pasta all go well with this dish.
If children are going to be eating the goulash, you can use more beef stock at room temperature instead of the red wine.
Bon appétit with Monsieur Cuisine