Goulash

Ingredients for 4 people:

• 1 medium onion
• 100 g lard
• 500g veal for stewing, cut into 2×2 cm cubes
• 60 g fried tomato
• Salt
• black pepper
• 2 tsp paprika or hot paprika
• 1 tbsp cumin
• 50 g red wine or beer
• 500 g. veal stock
• 300 g potatoes
• 1 tbsp. fresh marjoram
• Sour cream

Preparation:

1. Place the peeled and quartered onion in the mixing jar. Blend on speed 8, 7 seconds. Remove from the jar.
2. Carefully place the blade guard on the blades.
3. Add the butter and meat. Cook on speed 1, 120 degrees, 6 minutes.
4. Add the onion and cook at speed 1, 120 degrees, 4 minutes.
5. Add the tomato and cook, at the same speed and temperature, 3 minutes.
6. Season with salt and pepper and season with the paprika and cumin.
7. Drizzle with the beer or wine.
8. Select “sauce”, speed 1, 90 degrees. Carefully open the measuring cup to allow some of the alcohol to evaporate.
9. After 2 minutes, add the stock.
10. Select “sauce”, speed 1, 90 degrees, 20 minutes.
11. Add the peeled and diced potatoes and a few marjoram leaves.
12. Add a little more water – or stock – if necessary.
13. Continue cooking at speed 1, 90 degrees, until the meat and potatoes are tender (about 30 minutes more).
14. Serve the stew with a dollop of sour cream.