Summary

Ingredients

• 1 kg beef
• 200 g prunes, without stone
• 150 g almond (s), peeled
• 3 tomato (s)
• 3 onion (s)
• 3 clove (s) garlic
• 600 ml broth
• 3 tablespoon tomato paste
• 0.5 teaspoon ½ caraway seeds
• 1 teaspoon salt
• 2 teaspoons ginger powder
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cinnamon
• 2 cinnamon stick (s)
• 1 teaspoon sugar
• 7 tablespoon olive oil

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Instructions

1. Peel the onions and cut them into large cubes. Wash the beef. Cut off its fat and cut into large cubes like goulash. Heat the oil in a large saucepan and fry the meat in it. Stir in onions, garlic, tomato paste, caraway seeds, salt, ginger and turmeric and add 400 ml of the stock. Let the contents of the pot simmer for 50 minutes with the pot closed.
2. In the meantime, bring the prunes with the sugar and the cinnamon sticks to the boil and simmer for 15 minutes. Then put both aside. Chop the almonds, brown lightly in a pan without fat and set aside.
3. Cut the tomatoes into pieces. Remove the lid from the pot, stir in the tomato pieces and cinnamon and simmer for another 30 minutes. If necessary, add a little broth.
4. Then add 3/4 of the plums to the sauce and let it steep for 5 minutes on a low level. Use the rest of the plums and almonds for garnishing. For those who like it sweeter, the dish can be seasoned with the cinnamon and plum sauce as desired.
5. The beef can be served as a main meal together with potatoes, couscous, spaetzle or flatbread.