Fruity beef goulash

Ingredients for 4 servings:

• 400 g beef goulash
• 3 carrots
• 2 apples, sour
• 200 ml meat broth or beef stock
• 150 ml orange juice or apple juice
• 300 g tagliatelle, wide
• 1 tbsp honey
• 1 large onion(s) or 3 shallots
• 1 tbsp clarified butter
• 1 bay leaf
• 1 tsp, heaped paprika powder, hot
• 1 tsp, sautéed marjoram, dried
• Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Heat the clarified butter in a saucepan and sear the goulash. Deglaze with the broth and juice, and cook in a pressure cooker for 20 minutes, until the meat is tender. In a regular pot, this takes about 50 minutes. Now add the diced carrots, roughly diced onion, and the bay leaf. Cover and cook without pressure for about 10 minutes, until the carrots are firm to the bite. Add the diced apples and the remaining spices, and simmer for another 10 minutes, until the apples are soft. If you prefer a fruitier dish, add some orange zest. Finally, add the honey and season with salt and pepper. Serve with the tagliatelle. We recommend a wheat beer, a young Silvaner, or a medium-dry red wine to drink. Fruit juice is a must for the kids, of course.