Goulash

For the goulash, the day before cut the dried tomato fillets into very fine strips and soak them together with the bush tomatoes in 200 ml red wine for one night.

Take the meat out of the refrigerator 120 minutes before cooking starts and leave it open without foil or cover.

Cut large, visible pieces of fat into small pieces and render into lard if necessary. Do not remove remaining fat, tendons or connective tissue. Cut meat lengthwise (with the grain) into slices about three inches thick and as uniform as possible.

Cut cubes of about three cm edge length as accurately as possible from the slices. This is important for an even cooking process. Separate out any pieces that deviate significantly from this measurement, cut into very small cubes (like shaved meat) and fold in before the main cooking phase.

In a large, heavy frying pan, heat the beef lard to very hot and quickly sear the meat cubes in batches on all sides (max. three minutes per portion). Do not add too much meat to the frying pan at once, as this will cause the heat to drop too quickly and liquid to escape. Place the roasted meat cubes in the roasting pan in the oven heated to 120 °C and keep warm.

Wipe out the frying pan, heat the olive oil not too high, lightly caramelize the onions and garlic with the sugar. Add the soaked tomatoes with the soaking liquid and cook.

Add the rest of the stock, caraway seeds, red wine, pepper, chili flakes, salt and paprika powder.

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