Goulash made from beef leg slices

Ingredients for 8 servings:

• 1 kg beef leg slice(s)
• 500 g shallot(s), finely diced
• 500 g mushrooms, white or brown
• 250 g carrot(s), diced
• 2 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped paprika paste, mild
• 200 ml port wine
• 1 liter of broth, homemade, see instructions
• 150 ml soy sauce, dark, naturally brewed
• 1 tsp white pepper, finely ground
• n. B. Salt
• 3 tbsp, heaped wheat flour, for flouring the meat
• 1,100 ml water
• Bones, tendons and fat residues from parrying
• 2 medium-sized onions, roughly diced
• 2 medium-sized carrots, roughly diced
• 2 bay leaves, dried, shredded
• 1 tsp peppercorns, coarsely crushed
• 6 allspice berries, roughly crushed
• 6 juniper berries, crushed

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 4 hours 40 minutes; Total time approx. 5 hours 30 minutes

with carrots, mushrooms and a huge mountain of shallots

The weights of the ingredients refer to already prepared, sliced ​​goods. Remove the meat from the bones and trim, ensuring that no tendons or fat remain. Sear the bones and trimmings in a greased roasting tin. Then add the roughly chopped carrots and onions and sear them too. Once these are also browned, deglaze everything with the water, add the shredded and crushed spices and bring to a boil. This stock should now simmer for 90 minutes. Finally, strain the stock and discard the rest. Now clean and finely dice the shallots and carrots. Also clean the mushrooms and slice if necessary. Briefly sear these two components in a pan, then deglaze with a little stock and simmer for 5-10 minutes. Then cover and park. Wash the boned meat, pat dry with kitchen paper, cut into cubes and toss with the flour in a plastic bag, then sift off any excess flour. Sear the meat in a greased roasting pan until evenly browned. Stir in the shallots, mustard, tomato paste and bell pepper and sauté vigorously. Deglaze with the wine and allow it to reduce again, loosening any cooking juices occasionally. Add the homemade stock, soy sauce and pepper and mix everything together again before closing the roasting pan with the lid. The goulash should now simmer for 2.5 hours before stirring in the mushroom and carrot mixture. Let it stand for another 5 minutes and season with salt if necessary before serving.