Meerseburger-style goulash

Ingredients for 4 servings:

• 1 kg goulash, mixed
• 500 ml apple juice
• 125 ml white wine
• 1 m.-sized onion(s)
• 3 apples
• 6 m.-sized potatoes
• 2 tbsp tomato paste
• 750 ml beef broth
• 4 carrots
• Oil, for frying
• lard
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Take the meat (I prefer beef and veal) out of the refrigerator about an hour before cooking, pat it dry, and then lightly oil it in a bowl. Then, brown it in layers in lard, seasoning the meat first with pepper and then with salt. Add the roughly diced onion to the seared meat and brown it as well. Place everything in a roasting pan or large pot. Add tomato paste and about half of the beef broth and mix well. Add the remaining broth if needed. Allow the goulash to reduce, then pour in the apple juice and white wine. Simmer gently for about an hour. Meanwhile, peel the apples, carrots, and potatoes and cut them into wedges. After the goulash has simmered for about an hour, add the apples, carrots, and potato wedges and simmer for about 30 minutes. I served it with bread dumplings made according to Nora’s “Alt-Wiener-Bread Dumplings” recipe. http://www.chefkoch.de/rezepte/125471053777691/Alt-Wiener-Semmelknoedel.html