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Grandma's goulash with plums and apples

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Ingredients for 4 servings:

  • 250 g prunes
  • Water for soaking
  • 500 g beef goulash
  • 50 g lard
  • 250 g onion(s), roughly diced
  • Salt and pepper, black from the mill
  • Marjoram, dried
  • 250 ml meat broth, possibly instant
  • 250 ml apple cider
  • 250 g apples, peeled, pitted, cut into wedges
  • 4 tbsp applesauce, less if needed

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 5 minutes

Soak the plums overnight, covered with water. Brown the meat cubes in hot lard, add the onions, fry briefly, and season. Add the meat broth and apple cider. Cover and simmer over low heat for approximately 60-90 minutes. Add the drained plums to the meat 30 minutes before the end of the cooking time, followed by the apples 15 minutes later. Stir the apple sauce into the goulash and season to taste with salt, pepper, and marjoram. Serve with dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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