Cream goulash with tagliatelle "Vienna style"

Ingredients for 8 servings:

• 2 kg beef goulash
• 750 g onion(s)
• 12 medium-sized garlic cloves
• 600 g tomatoes, fully ripe
• 500 g red tomato peppers
• 250 g pepper, red, long, mild
• 6 small red chili peppers
• 2 tbsp herbs de Provence
• 500 g coconut water
• 40 g beef broth powder
• e.g. cayenne pepper
• n. B. Paprika powder, sweet
• 100 g sour cream
• 200 g coconut milk
• Sunflower oil
• 360 g tagliatelle, dry
• 400 g fresh green beans, alternatively runner beans
• 4 tbsp herb butter
• 50 g almonds, peeled
• 2 tbsp Madeira
• 8 small pak choi
• 8 pineapple slices, fresh or canned
• 1 piece(s) papaya, fresh
• e.g. celery leaves, fresh or frozen
• e.g. pepperoni threads

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 25 minutes

a noble, medium-spicy goulash, eaten in Bali, cooked by a Viennese living there

For taste reasons, it is recommended not to use less than the specified amount. Any amount not used immediately can easily be frozen in portions. Brown the beef cubes in sunflower oil in 4 portions until browned all over. Halve the onions and garlic lengthwise, trim both ends, peel and slice into approx. 2 mm thick slices. Wash all fruit and vegetables. For the blender: Remove the stems from the tomatoes and snip off the tops. Quarter the tomatoes lengthwise, remove the green core and cut the quarters into thirds crosswise. Quarter the tomato peppers lengthwise, remove the stems, seeds and pink membranes and cut the quarters into small cubes. Remove the stems from the red chili peppers, halve them lengthwise, remove the seeds and cut the halves crosswise into approx. 1 cm wide pieces. Cut the small red chili into thirds crosswise, leaving the seeds and discarding the stems. Place the prepared vegetables in a blender with half of the coconut water, beef broth, and Provençal herbs and blend at full speed for 2 minutes. Fry the onions in a 4-liter casserole dish with plenty of sunflower oil until translucent. Then add the garlic slices and fry until the first onions or garlic begin to turn light brown. Deglaze everything with the broth from the blender. Add the beef goulash and the remaining coconut water. Cover and simmer for 3 hours, stirring occasionally. Then remove the lid and simmer gently for 1 hour until the goulash thickens slightly, then season with salt, cayenne pepper, and paprika. Mix the sour cream with the coconut milk until smooth and add to the goulash. Cover and keep warm. Drain the canned pineapple slices well. Slice fresh pineapple. If still there, cut out the center core. Cut a piece off the papaya, remove the seeds, and scoop out balls using a papaya baller. Briefly blanch the pak choi leaves and arrange them on top as a bed for the pineapple. Bring a sufficient amount of salted water with 4 tablespoons of sunflower oil to a boil. Add the tagliatelle and cook al dente. Cook the green beans for 2 minutes. Melt the herb butter in a sufficiently large saucepan, add a pinch of salt, the almonds, and the green beans, and fry for 2 minutes. Deglaze the beans with the Madeira wine and cover to keep warm. Strain the tagliatelle and divide the portions among the serving plates, forming a nest. Add the beans and goulash. Arrange the pineapple slices with the papaya balls, garnish, and serve warm. Tip: If you’re planning to eat goulash immediately, we recommend refrigerating it overnight.