Szeged goulash with beef

Ingredients for 6 servings:

• 1 kg beef from the rump or leg
• 500 g sauerkraut from the barrel
• 250 g carrot(s)
• 750 g shallot(s)
• 2 m.-sized lemon(s), untreated
• 1 tbsp, heaped tomato paste
• 2 tbsp, heaped paprika paste, mild
• 200 ml soy sauce, dark, naturally brewed
• 150 ml port wine
• 1 liter beef stock
• 1 tbsp, levelled peppercorns, coarsely crushed
• 1 tsp, heaped allspice berries, roughly crushed
• 2 bay leaves, dried, shredded
• 100 g clarified butter
• n. B. Salt

Instructions

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

a culinary delight with sauerkraut from the barrel

Clean the carrots and shallots. Squeeze the sauerkraut and collect the juice in a bowl. Squeeze the lemons. Grate the carrots and 1/3 of the shallots and sauté them with the squeezed cabbage in a large roasting pan with half of the clarified butter, stirring frequently. Once everything has taken on some color, deglaze with the cabbage juice, lemon juice, and soy sauce and remove from the heat. In a second preheated roasting pan, brown the trimmed and diced meat. Meanwhile, finely dice the remaining shallots, add them, and stir frequently. Stir in the tomato and bell pepper paste. A strong browning is allowed to form, as this provides the important flavors. Deglaze with the port wine, bring to a boil, and loosen the browning with a wooden spoon. Now fold in the prepared cabbage. Pour the stock into the emptied pot, bring to a boil, also loosen this browning, and then add it to the goulash. If the meat isn’t yet covered, add a little more stock if necessary. Place the crushed and shredded spices in a tea bag and add to the goulash. Cook gently in a covered roasting pan (below boiling point /95°C). This loosens the tendons and muscle fibers and delivers excellent flavor. The cooking time depends on the texture of the meat; about 2.5 to 3 hours should be sufficient. The addition of the many shallots gives the goulash a creamy consistency. Season with salt if necessary before serving and remove the spice bag.