(*) From the shoulder or possibly topside and preferably from species-appropriate animal husbandry.
Cut beef into cubes and fry heartily in 2 tbsp. lard. It is best to do this in two or three portions so that the meat does not draw water, otherwise it becomes tough and does not brown properly. In the meantime, remove the skin from the onions and cut them into very thin strips. Repeatedly remove the browned meat cubes from the casserole. Pour in the remaining lard and sauté the onion strips until they turn a light yellow color. Add the meat cubes repeatedly, also add the paprika powder and paradeis pulp and braise briefly. Extinguish with red wine and boil off the roast stock thoroughly. Pour half a liter of water, add the peeled garlic clove, a little bit of grated lemon peel, cayenne pepper and salt and simmer everything together for 1 1/2 to 1 3/4 hours at low temperature until the meat is nice and tender. At the end, repeatedly season heartily with cayenne pepper, freshly ground pepper and salt.
With the Krüstchen goulash, Patrick Berger serves warm Roeggelchen, small rye rolls that are always served as a double in Cologne.
Normal rye rolls go just as well, of course. And as a drink, there’s a Kölsch – or two or three.
Our tip: Use your favorite red wine for cooking!
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