Spicy beef goulash

Ingredients for 2 servings:

• 500 g beef for goulash
• 2 m.-sized onion(s)
• 3 garlic cloves
• 3 m.-large mushrooms
• ¾ bunch soup vegetables (carrot/celery/leek)
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• 400 ml beef stock
• Clarified butter or oil
• ½ tsp salt
• ½ tsp pepper (Szechuan pepper)
• ½ tsp pepper, mixed
• ½ tsp Ras el Hanout
• 1 tbsp, sautéed mushrooms (mushroom powder, homemade)
• 1 tbsp, leveled paprika powder (homemade)
• 1 bay leaf

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

First of all, I should say that instead of homemade mushroom powder, you can also use store-bought dried mushrooms, which you grind finely. You can also use store-bought sweet paprika powder. First, make the spice mix: Grind the Sichuan peppercorns, mixed peppercorns, and Ras el Hanout in a mortar and pestle and mix with the salt, mushroom powder, and paprika. Now remove any tendons, etc., from the meat and cut it into bite-sized pieces. From the vegetables, dice the carrots and celery, and quarter the leek and cut into strips. Dice the mushrooms and onions, and finely chop the garlic cloves. Heat the clarified butter in a pan and quickly brown the meat all over, then remove it. Add the onions and vegetables to the pan and sauté briefly. Then add the garlic, tomato paste, paprika paste, and the spice mix, and continue to roast briefly. Now add the meat and roast it briefly. Deglaze with the stock, add the bay leaf, and bring to a boil. Then reduce the heat to 1/4, cover, and simmer for 1 1/2 hours. Stir occasionally. When the meat is tender, season again with salt and pepper. Serve with tagliatelle, boiled potatoes, spaetzle, or dumplings.