My spicy meat stew

Ingredients for 6 servings:

• 6 tbsp paprika powder, sweet
• 1 tsp, heaped oregano, dried
• 2 tsp, heaped herbal salt
• 1 tsp, heaped pepper, black
• 1 tbsp garlic paste or fresh garlic
• 6 tbsp tomato paste, hot
• 2 tbsp white wine vinegar
• 1 liter meat broth
• 5 m.-sized onion(s)
• Clarified butter
• 1 kg beef goulash
• 1 cup of cream
• 3 cans of kidney beans (net 800 g)
• 2 scoops of flour butter (beurre manié)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Mix of “Viennese Goulash” and “Chili con Carne”

Cut the onions into small cubes. Heat the clarified butter in a roasting pan and fry the onions slowly over medium heat until dark brown. This will take at least 30 minutes. Meanwhile, cut the goulash meat as desired and mix the spices in a small bowl. Prepare the tomato paste, vinegar, garlic puree, and broth. First add the tomato paste, garlic puree, and vinegar, then the seasoning mix to the onions, stirring well and fry briefly. Then deglaze with warm water (about 300 ml) and simmer for about 1/2 hour – this allows the flavor of the spices to develop. Stir occasionally and add a little more warm water if it becomes too thick. Only then add the meat, stirring slowly and thoroughly until the meat is almost completely marinated. Then stir in the broth and braise the meat, covered, over low heat for about 1 hour, stirring occasionally. Then stir in 1 cup of cream, add the kidney beans, stir, and let it simmer for about 30 minutes. I always prepare this the night before because I find braised dishes don’t taste as good fresh. I prefer cooling, letting it simmer overnight, and then reheating. Taste again before serving. If you like it spicier, add chili flakes or Tabasco, for example. If necessary, thicken with beurre manié. We serve it simply with baguette. Enjoy!