Spicy beef goulash – Spezzatino di manzo al diavolo

Ingredients for 4 servings:

• 1 large onion(s)
• 4 medium-sized garlic cloves
• 6 m.-large tomato(s), fully ripe
• 2 medium-sized bell peppers, red
• 3 Pepper, red
• 1 kg lean beef goulash, fresh or frozen
• 3 tbsp wheat flour type 405
• 6 tbsp olive oil
• 200 g tomato juice
• 12 g chicken broth, granulated
• 1 tsp black pepper, freshly ground
• 4 bay leaves
• 2 tbsp oregano, fresh or frozen
• 80 g sour cream
• salt and pepper
• 500 g water
• 10 g chicken broth, granulated
• 200g fusilli
• 1 m.-large spring onion(s), only the white part
• 1 small broccoli
• 1 m.-sized carrot(s)
• 50 g green beans, fresh or frozen
• 2 tbsp pesto, green
• 2 tbsp extra virgin olive oil
• 1 tbsp Italian herbs
• Cooking water from the fusilli
• a few lettuce leaves (frisee lettuce)
• e.g. tomato(s)
• e.g. olives, black or dark grapes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Served with fusilli and vegetables. Recipe from South Tyrol, Italy.

Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green core. Halve the halves lengthwise and crosswise. Wash the red bell peppers, quarter lengthwise, and remove the stems, seeds, and white membranes. Cut the quarters into thirds lengthwise and crosswise into strips approximately 1 cm wide. Wash the red chili peppers, remove the stems, halve lengthwise, and remove the seeds and membranes. Cut the halves crosswise into pieces approximately 1 cm wide. Dry the fresh or thawed beef goulash with kitchen paper and sprinkle with flour. Heat 4 tablespoons of olive oil in a deep pan or wok and brown the beef goulash in two batches on all sides. Transfer to a casserole dish (with a lid). Add the remaining oil to the pan and fry the prepared ingredients, from onions to peppers, for 5 minutes. Deglaze with the tomato juice and simmer for another 5 minutes. Remove from the heat, allow to cool slightly, and then blend until smooth in a blender on high for 1 minute. Add the puree to the beef in the casserole dish along with all the ingredients, from chicken stock to oregano. Mix well and simmer with the lid on for 2 hours, stirring occasionally. Meanwhile, garnish the serving dishes. Remove the lid from the casserole dish and let the sauce reduce slightly. Finally, stir in the sour cream and season the goulash with salt and pepper. In the meantime, wash and trim the vegetables and chop them into bite-sized pieces. Bring the water for the fusilli to a boil, dissolve the chicken stock in it, and cook the fusilli al dente according to the package instructions, then strain. Retain the cooking water. Blanch the vegetables in it for 3 minutes. Do not rinse; instead, heat briefly in a pan with the pesto and olive oil. Arrange the fusilli, vegetables and finished cream goulash on the serving dishes and serve warm.