Summary

Ingredients

• 2 kg beef goulash
• 750 g onion (s)
• 12 medium clove garlic (s)
• 600 g tomato (s), fully ripe
• 500 g tomato peppers, red
• 250 g hot peppers, red, lon, mild
• 6 small chilli pepper (s), red
• 2 tablespoon herbs Provence
• 500 g coconut water
• 40 g beef stock powder
• Cayenne pepper
• paprika powder, noble sweet
• 100 g sour cream
• 200 g coconut milk
• Sunflower oil
• 360 g taliatelle, dry
• 400 g fresh reen beans, alternatively runner beans
• 4 tablespoon herb butter
• 50 g almond (s), peeled
• 2 tablespoon Madeira
• 8 small pak choi
• 8 pineapple slice (s), fresh or canned
• 1 piece (s) papaya, fresh

To garnish:

• celery leaves, fresh or frozen
• Pepperoni threads

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Instructions

1. For reasons of taste, it is advisable not to go below the specified amount. Amount not used immediately can easily be frozen in portions.
2. Fry the beef cubes with sunflower oil in 4 portions.
3. Halve the onions and garlic lengthways, cap at both ends, peel and slice into approx. 2 mm thick slices. Wash all fruits and vegetables.
4. For the blender:
5. Remove the stem from the tomatoes and cap the top. Quarter the tomatoes lengthways, remove the green stalk and cut the quarters crosswise into thirds. Quarter the tomato peppers lengthways, remove the stem, the seeds and the pink partitions and cut the quarters into small cubes. Stalk the red peppers, cut in half lengthways, remove the grains and cut the halves across into pieces approx. 1 cm wide. Cut the small, red chilli diagonally into thirds, leave the grains in place and discard the stem.
6. Put the prepared vegetables with half of the coconut water, beef broth and the herbs of Provence in the blender and puree for 2 minutes at high speed.
7. Fry the onions with enough sunflower oil in a 4-liter casserole until translucent. Then add the garlic slices and fry until the first onions or garlic begin to turn light brown. Deglaze everything with the stock from the blender. Add the beef goulash and the rest of the coconut water. Let the goulash simmer for 3 hours, stirring occasionally with the lid. Then remove the lid and thicken the goulash for 1 hour at a gentle simmer, then season with salt, cayenne pepper and paprika powder.
8. Mix the sour cream with the coconut milk homogeneously and add to the goulash and keep warm with the lid.
9. Drain the pineapple slices from the tin well. Cut fresh goods into slices. If there is still one, cut out the middle stalk. Cut a piece from the papaya, remove the grains and use the ball cutter to cut out balls. Briefly blanch the pak choi leaves and lay them out as a bed for the pineapple.
10. Bring a sufficient amount of salted water with 4 tablespoons of sunflower oil to the boil. Add the tagliatelle and cook until al dente. Cook the green beans for 2 minutes.
11. Melt the herb butter in a sufficiently large saucepan, add a pinch of salt, almonds and green beans and fry for 2 minutes. Deglaze the beans with the Madeira and keep warm with the lid.
12. Strain the tagliatelle and distribute them in portions on the serving plates, forming a nest. Add the beans and goulash. Place the pineapple slices with the papaya balls, garnish and serve the dish warm.
13. Tip:
14. It is advisable to let the goulash, which is intended for immediate consumption, mature overnight in the refrigerator.