Quince goulash

Ingredients for 6 servings:

• 1 kg beef goulash, from the leg
• 500 g carrot(s), diced
• 700 g onion(s), coarsely chopped
• 2 tbsp flour
• 3 allspice berries, finely ground
• 1 bay leaf
• 20 g butter
• 1 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 250 ml vegetable stock
• 400 ml beef stock
• 2 tbsp quince jelly
• 4 quinces
• e.g. salt and pepper
• 2 tbsp sugar
• 1 tsp cocoa powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 30 minutes

Cut the meat into 3 cm cubes or have your butcher cut them beforehand. Then mix the flour with the allspice, pepper, and paprika powder and roll the meat in it so that it is completely coated. Then brown the meat all over in hot butter in a roasting pan, turning frequently to prevent it from burning. Then remove from the roasting pan and set aside. Brown the diced onion and carrot in the frying fat, add the tomato paste and sauté briefly. Add the meat again. Add the broth, stock, quince jelly, and bay leaf, season with salt, and simmer for about 10 minutes. Place the roasting pan with the lid on the bottom rack of an oven preheated to 180 °C (top/bottom heat) and braise the goulash for about 2 hours – better a little longer than too short. Meanwhile, peel the quinces, remove the cores, and cut the quinces into small cubes. Simmer in approximately 200 ml of water with 2 tablespoons of sugar for 15 minutes with the lid closed until tender. Remove the quinces with a ladle and set aside. Reduce the liquid until syrupy. Add the quince pieces and syrup, along with the teaspoon of cocoa powder, to the goulash in the roasting pan for the last 30 minutes. Season to taste. If you prefer your goulash spicy, you can use paprika powder instead of sweet paprika, or even add a little cayenne pepper or chili powder. Seasoned with sweet paprika, the goulash is very mild and children love it too.