Carlsbad goulash

Ingredients for 4 servings:

• 1 kg beef leg slice(s), cut into 3 x 3 cm cubes
• 100 ml oil
• 700 g onion(s), finely sliced
• 1 garlic bulb(s), peeled, chopped
• 1 tbsp, heaped marjoram, dried
• 2 tsp, heaped caraway powder
• 2 organic lemons, only the yellow peel
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 2 red bell peppers, cut into finger-thick strips
• 2 green bell peppers, cut into finger-thick strips
• 2 yellow bell peppers, cut into finger-thick strips
• 1 can of tomatoes, whole
• 3 chili peppers, red, hot
• ¼ liter cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

is a Hungarian goulash with the addition of fresh paprika and cream

Cut the meat from the bones. Use the marrow bones for other purposes (e.g., for ox marrow on brown bread, for soup, marrow dumplings, or tournedos on marrow bones). Roast the onions in a pan with oil until light brown, add the garlic, marjoram, caraway, and lemon zest to the onion, and roast for 2 minutes. Now add the two paprika powders, stir in for 5 seconds, and immediately pour in the water. Bring to a boil. Add the meat and simmer for about 70 minutes. When the meat is cooked, lift it from the sauce into a bowl using a fork and a wire rack. Reduce the sauce further if necessary. Season to taste and purée the sauce with a hand blender until smooth. Now add the fresh bell peppers, chopped chilies, cream, and tomatoes, and cook for another 5 minutes. Finally, add the meat and bring back to a boil. Season to taste, and you’re done. It is usually served with Brettnockerl made from light spaetzle dough.