Sauerbraten goulash

Ingredients for 4 servings:

• 400 ml water
• 200 ml red wine vinegar
• 3 shallots
• 1 carrot(s)
• 5 juniper berries, crushed
• 5 cloves
• 3 bay leaves
• 1 tbsp mustard seeds
• 1 tsp pepper
• 1 tsp allspice powder
• 2 tbsp sugar
• 800 g beef goulash from the leg
• 2 tbsp rapeseed oil for frying
• 1 onion(s), red
• 1 parsnip(s)
• 1 carrot(s)
• 250 ml red wine
• Pickling broth
• salt and pepper
• 2 tbsp raisins or sultanas, optional
• 2 tbsp beetroot
• Sauce thickener

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 12 hours 15 minutes

For the stock, peel and dice the shallots and carrot. Combine the water and vinegar in a large bowl and add the carrots, onions, and spices. Mix everything well. Add the goulash pieces to the stock, making sure everything is well mixed in. Cover the bowl with foil or a lid and let the meat steep in the refrigerator for at least 8-10 hours. (I always leave it in the refrigerator overnight.) After the steeping time, strain the goulash through a sieve. Important: Collect the stock. This also forms the basis for the sauce. Briefly rinse the individual goulash pieces under running water to ensure no mustard seeds or coarse spices stick to the meat. Peel the onion, parsnip, and carrot, cut into equal-sized cubes, and set aside. (I use the NicerDicer for this, as I like everything to be the same size.) Heat a casserole dish or roasting pan on the stovetop. Sear the goulash pieces in a little rapeseed oil. The goulash loses a lot of liquid at the beginning. Once the liquid has evaporated, add the vegetables and sauté briefly. Deglaze everything with the red wine and let it reduce slightly. Then pour in the remaining marinade and bring to a boil. Optionally, you can add raisins/sultanas. Cover and let the goulash simmer until the meat is tender. This takes about 60-90 minutes; the time varies depending on the quality of the meat. When the meat is tender, season with salt, pepper, and turnip greens. The amount of turnip greens varies depending on whether you use raisins or not. Thicken the sauce with a sauce thickener. I like to serve this dish with spaetzle or tagliatelle. Dumplings are also a good option. Serve with a delicious lamb’s lettuce. Enjoy!