Potato and Ground Beef Casserole with Savoy Cabbage and Beef Goulash

Ingredients

• 800 g beef (shoulder, boneless)
• 400 g onions
• 2 Tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp Vegetable oil
• edible sweet paprika powder
• 2 tbsp Tomato paste
• 150 ml dry red wine
• 400 ml beef stock
• Salt
• Pepper (freshly ground)
• 1 bay leaf
• 3 peppercorns
• 1 tsp dried marjoram
• fresh marjoram leaves (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and cut into large, bite‑size pieces. Peel and finely chop the onions. Blanch the tomatoes, shock in ice water, quarter, peel, core and roughly divide them. Wash the peppers, halve, remove seeds and white membranes, optionally peel, and cut into 1.5 cm cubes.

2. 2.

   Heat oil in a pot and sear the meat in batches until browned all around. Sprinkle with paprika, remove and set aside.

3. 3.

   Sauté onions in the residual fat until translucent, stir in tomato paste, let it brown slightly, deglaze with wine, then add stock. Return the meat, season with salt and pepper, and simmer over medium heat for about 1½ hours.

4. 4.

   Add a spice sachet containing bay leaf, peppercorns, and dried marjoram after roughly one hour of cooking. Stir in fresh marjoram and continue to cook until done.

5. 5.

   Taste the goulash, adjust seasoning if needed, and serve garnished with fresh marjoram leaves. Optionally accompany with spaetzle.