Currant goulash

Ingredients for 4 servings:

• 1 kg beef goulash, trimmed
• 3 bell peppers, cut into bite-sized pieces
• 8 m.-large shallot(s), quartered
• 400 g cherry tomatoes, halved
• 250 g currants, black or red
• 2 class can/n bouillon pure beef (ready-made product)
• 400 ml beef stock
• 1 garlic, Asian, very finely diced
• 1 tbsp peppercorns, fresh, finely chopped
• 1 stalk(s) celery, finely diced
• 1 carrot(s), finely diced
• 2 sprigs marjoram, fresh, finely chopped or 1 tsp dried
• 2 sprig(s) oregano, fresh, finely chopped or 1 tsp dried
• 1 bay leaf
• 1 bar of dark chocolate
• 2 chilies, dried or fresh
• Clarified butter
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

without alcohol

Fry the meat in a pot over high heat with plenty of clarified butter, seasoning generously with salt and pepper. Drain any juices and collect them in a bowl. When the meat is nicely browned, remove it from the pot and set aside. I always add them to the reserved juices in the bowl. Heat another good portion of clarified butter in the same pot and then fry the shallots, garlic, carrot, celery and peppercorns over medium heat until the shallots are translucent. Add the chopped herbs. Then add the tomatoes and the small cans of pure beef bouillon. Heat briefly until the jelly has dissolved and is distributed by stirring. Now add the bell pepper and the meat with the reserved meat juice, pour over the beef stock and then, if necessary, add enough water to just cover everything. Now add about ¾ of the currants, the chili if desired and the bay leaf. Bring everything to a boil on high, then reduce the heat to low and simmer with the lid closed for 1-2 hours, until the meat is as tender and soft as you like it. Don’t forget to stir regularly to prevent it from burning. Sprinkle in the chocolate. Grated chocolate dissolves better. The amount can vary depending on how tart you like it. Use at least 50 grams. Now reduce the goulash until it reaches the desired consistency. Just before the end, sprinkle in the remaining currants. It’s important that the currants are heated through, but not burst when cooked. This already happened with the first few, which gives the goulash its fruity flavor. Finally, season with a little sugar and serve hot. Tina-Taucher’s Palatinate potato waffles go perfectly with this.