Beef, pepper and mushroom goulash à la Didi

Ingredients for 3 servings:

• 365 g beef
• 160 g onion(s), red
• 100 g gherkins
• 250 ml beef bouillon
• 400 ml cream
• 3 tbsp cucumber water
• 2 tbsp mustard, medium hot
• 1 tbsp raw cane sugar
• 2 tbsp sunflower oil
• 1 tsp butter
• n. B. Sea salt, from the mill
• n. B. Pepper, mixed, from the mill
• 400 g mushrooms, brown
• 250 g bell pepper(s), colored
• 3 tsp beef broth powder
• 2 tsp sauce thickener, light

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

Clean and slice the mushrooms. Wash the bell peppers, remove the seeds and ribs, and halve them. Cut one half into strips and set aside for later. Cut the other half into strips, then into cubes. Peel the onion and cut into eighths. Thinly slice the gherkins. Wash the meat and pat dry. Trim the onions, cut into 2 cm thick slices, dice them, and season with salt. Heat a pan with the oil and sauté the onion with the raw cane sugar for about 4 minutes until nicely browned. Stir in the mustard and gherkins. Deglaze with the cucumber water and 150 ml beef stock. Simmer for about 10 minutes until the liquid has almost evaporated. Add the cream and simmer gently on very low heat. Heat another pan or pot with oil and brown the meat cubes in batches on all sides over high heat, then add to the sauce. Deglaze the pan with the remaining beef stock, bring to a boil, and stir in 1 teaspoon of butter. Add the diced bell peppers, mushrooms, sauce, and meat and mix everything together. Simmer for 10 minutes and season with sea salt, mixed pepper, and beef stock powder. Thicken with a light sauce thickener, arrange on the plate, and serve.