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Author Notes: Make the most of your apples! This goulash is incredible, probably the best I have ever eaten. —adinab
- 28 ounces good quality beef flank
- 1 tablespoon all-purpose flour
- 2 tablespoons vegetable oil
- 2 large onions
- 2 large garlic cloves
- 2 bay leaves
- 2 cups beef stock
- 9 ounces carrots
- 2 sprigs thyme
- 3 sprigs marjoram
- 3 medium, tart apples
- 1-2 teaspoons clear honey
- 1 cup heavy cream
- 1 tablespoon all-purpose flour, level
- black pepper
- Chop the meat into bitesize pieces. Place them in a bowl, sprinkle 1 tablespoon flour on top and mix thoroughly using your hands. Remove excess flour by patting the meat pieces with your hands.
- Heat 1 tablespoon of the oil in a large pan. Divide the meat in two or three batches depending on the size of your pan and brown in the hot oil all over.Do not overcrowd the pan. Add some more of the rest of the oil before adding a new batch of meat to the pan.
- In the meantime roughly chop the onions and the garlic cloves.
- After finishing browning the last batch of meat, add the onions and the garlic. Let them get slightly colored, then add the rest of the browned meat, the bay leaves and the beef stock. There should be enough liquid in the pan to cover the meat. Cover the pan, bring to a boil and let simmer for 60 minutes.
- Clean and slice the carrots and add them to the goulash. Add the herbs as well. Continue simmering for another 15 minutes.
- Chop the apples into small cubes and add them to the pan. Simmer for another 15 minutes.
- Taste the food and add 1 or 2 teaspoons clear honey if the apples are too tart.
- Stir together the heavy cream and the level tablespoon of flour, taking care to dissolve the clumps. Whisk this mixture into the goulash and let cook gently for about 1 minute.
- Season with salt and freshly ground black pepper.
- Serve with boiled potatoes or Semmelknödel (German bread dumplings) or Spätzle (German homemade noodles) and German stewed red cabbage.
- This recipe was entered in the contest for Your Best Savory Apples