Tender beef | dumplings | cabbage

Ingredients for 5 servings:

• 1.2 kg beef goulash, approx. 3 x 3 cm pieces
• 800 ml beef stock
• 600 g shallot(s), peeled and halved
• 400 ml red wine, dry, alternatively red 100% grape juice
• 80 g tomato paste
• 6 tbsp clarified butter
• 2 garlic cloves
• 2 tsp lemon zest, organic, to taste
• 4 tsp sweet paprika powder
• ½ tsp marjoram, dried
• 2 pinches of cayenne pepper
• 1 pinch of salt
• 600 g floury potatoes
• 30 g vegan butter substitute, melted
• ½ tsp salt
• 1 pinch of nutmeg powder
• 1 egg(s)
• 90 g potato starch
• 1 red cabbage
• 2 onions
• 2 tbsp goose fat or clarified butter
• 1 bay leaf
• 1 tsp juniper berries
• 1 cinnamon stick(s)
• 200 ml red wine, dry
• 6 tbsp apple cider vinegar, up to 10 tbsp
• Salt
• 3 tbsp sugar
• 1 apple
• 200 g currant jelly
• 600 g mixed mushrooms (e.g. button mushrooms, king oyster mushrooms, chanterelles)
• 15 g dried mushrooms (e.g. porcini mushrooms), optional
• 2 garlic cloves
• 4 shallots
• 2 carrots
• 2 tbsp rapeseed oil
• salt and pepper
• 2 tbsp tomato paste
• 150 ml grape juice
• 3 sprigs of thyme
• 2 bay leaves
• 200 ml vegetable stock
• ½ bunch parsley
• ½ tsp smoked paprika powder
• 2 tbsp soy sauce
• 1 shot of soy cream (Soy Cream Cuisine)

Instructions

Working time approx. 2 hours 10 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 3 hours 35 minutes; Total time approx. 6 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 27.01.2025

Remove the meat from the refrigerator about 30 minutes before cooking to allow it to reach room temperature. Lightly salt the pieces of meat just before browning. Peel and halve the shallots. Quarter larger ones. Heat 2 tablespoons of clarified butter in a roasting pan or casserole dish and fry the shallots until golden brown. Then remove and set aside. Heat another 2 tablespoons of clarified butter in the roasting pan. Brown the meat in batches over high heat. Turn the pieces after about a minute to allow the roasting aromas to develop. Set the meat portions aside after browning. Note: Always brown in small batches so that the bottom of the pan retains the heat. Return the browned meat and shallots to the roasting pan. Add 80g of tomato paste, stir well, and fry briefly, then deglaze with the red wine. Reduce the wine to about one-third. While the red wine is reducing, finely dice the garlic cloves. Grate the lemon zest. Add the garlic, lemon zest, paprika, marjoram, and cayenne pepper to the roasting pan and stir well. Top up with the beef stock, cover, and simmer over low heat for about 1.5 hours. After one hour, check if the sauce is too runny. If necessary, continue cooking uncovered for the last 30 minutes to thicken the sauce. At the end of the cooking time, season the goulash to taste and thicken the sauce if desired. Serve and enjoy the finished goulash. For the potato dumplings, boil the potatoes, skin on, in lightly salted water for 25-30 minutes until soft. Let cool for about five minutes, then peel and press through a potato ricer or mash with a potato masher. Melt 30g of vegan butter and stir it into the potato mixture along with ½ teaspoon of salt and a pinch of nutmeg. Add the egg and 90g of potato starch and quickly knead everything into a smooth dough. Form a test dumpling (approx. 5 cm in diameter) and cook it in simmering, but not boiling, water until it floats to the surface. If the dumpling falls apart, add a little more potato starch to the dough. Once the dough has the right consistency, form the remaining dumplings and cook them in the boiling water. Trim the red cabbage, quarter it, and remove the stalk. Cut the cabbage into fine strips. Peel the onions and slice them into strips. Heat the goose or clarified butter in a large pot. Sauté the onions until translucent. Add the red cabbage and season with the bay leaf, juniper berries, cinnamon stick, and red wine. Season to taste with apple cider vinegar, salt, and sugar. Bring the mixture to a boil, then reduce the heat and simmer the cabbage over low heat for 45-60 minutes, stirring occasionally. Peel the apple, quarter it, remove the core, and cut the flesh into pieces. About 10 minutes before the end of the cooking time, add the apple pieces to the red cabbage and simmer. Finally, stir in the blackcurrant jelly. Taste and adjust the seasoning if desired. For the vegan mushroom goulash, clean the fresh mushrooms and cut them into bite-sized pieces. Place dried mushrooms (if using) in a sieve, rinse briefly, and then soak them in a bowl of hot water for about 20 minutes. Peel and finely chop the garlic, peel the shallots, and dice them. Peel and peel the carrots, halve them lengthwise, and cut them into approximately 1.5 cm wide pieces. Heat the rapeseed oil in a large pot. Sauté the shallots over medium heat for 2-3 minutes until translucent. Add the carrots and cook over medium-high heat for 3-4 minutes, stirring occasionally. Add the garlic and fresh mushrooms and cook for another 2-3 minutes. Season with salt and pepper. Stir in the tomato paste and sauté briefly. Deglaze with grape juice. If using dried mushrooms, add the soaking water (poured through a fine sieve). Finely chop the soaked mushrooms and add them to the pot with the thyme and bay leaves. Pour in the vegetable stock, cover, and simmer the mushroom goulash over low to medium heat for about 25 minutes. Simmer uncovered for another 10 minutes until the desired consistency is reached. Season with smoked paprika, soy sauce, and a dash of soy cream. Wash and finely chop the parsley, and sprinkle it over the mushroom goulash before serving. Savannah prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 in Braunschweig on Monday, January 27, 2025.