Beef with cranberries and apples

Ingredients for 4 servings:

• 1 kg beef goulash
• 3 onions
• 2 apples (e.g. Pink Lady)
• 1 tbsp oil
• 2 tbsp butter
• 175 g sauce (cranberry sauce) or 175 ml cranberry juice
• some cornstarch, if necessary
• 150 ml apple juice
• 200 ml game stock or vegetable broth
• 2 sprigs rosemary
• 400 ml cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

sweet and savory stew from South Africa

Cut the meat into roughly 2 cm cubes. Peel the onions and apples, finely chop the onions, and cut the apples into roughly 5 mm thick wedges. Wash and drain the rosemary sprigs. Heat the oil in a large pot and sear the meat. Add the apple slices and sauté for about 1 minute. Remove the meat and apples from the pot, add the butter to the frying fat, and sauté the chopped onions until translucent. Pour in the game stock or vegetable stock with the cream and add the meat and apples again. Add the rosemary and simmer over low heat until the meat is tender, about 1 hour. Stir in the cranberry sauce (or 175 ml cranberry juice mixed with a little cornstarch), pour in the apple juice, and simmer until slightly thickened.