Summary

Ingredients

• 1 kg beef goulash, from the leg
• 500 g carrot (s), diced
• 700 g onion (s), rouhly chopped
• 2 tablespoon flour
• 3 allspice grains, finely ground
• 1 bay leaf
• 20 g butter
• 1 tablespoon tomato paste
• 1 tablespoon paprika powder, noble sweet
• 250 ml vegetable stock
• 400 ml beef stock
• 2 tablespoon quince jelly
• 4 quince (s)
• salt and pepper
• 2 tablespoon sugar
• 1 teaspoon cocoa powder

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Instructions

1. Cut the meat into 3 cm cubes or have the butcher cut it beforehand.
2. Then mix the flour with allspice, pepper and paprika powder and roll the meat in it so that it is completely floured. Then fry the meat with all the seasoning flour in hot butter in a roasting pan. Keep turning so that it doesn`t burn. Then take it out of the roaster and set aside.
3. Fry the onion and carrot cubes in the frying fat, add the tomato paste and sauté briefly. Add the meat again. Add the stock, the stock, the quince jelly and the bay leaf, add a little salt and simmer for about 10 minutes.
4. Place the roaster with the lid in the oven preheated to 180 ° C top / bottom heat on the lower rail and stew the goulash for about 2 hours - better a little longer than too short.
5. In the meantime, peel the quinces, remove the core and cut the fruit into small cubes. Simmer in approx. 200 ml of water with 2 tablespoons of sugar for 15 minutes with the lid closed. Remove the quinces with a ladle and set aside. Let the brew simmer until it has a syrupy consistency.
6. Put the quince pieces and the syrup together with the teaspoon cocoa powder in the roasting pan for the last 30 minutes with the goulash. Season everything again at the end.
7. If you prefer the goulash spicy, you can also use rose paprika powder instead of noble sweet paprika or even add some cayenne pepper or chili powder. Seasoned with the noble sweet paprika, the goulash is very mild and children like it very much too.