Stew

For goulash

Components

• 1 kg of pork leg or shoulder cut into cubes
• wheat flour for dusting
• 2 tablespoons of mild paprika
• 2 tablespoons of hot paprika
• 100 grams of butter
• 2 tablespoons of extra virgin olive oil
• One garlic clove
• 4 onions, chopped
• 3 tablespoons of vodka
• 2 apples, peeled and grated
• 1⁄2 cup of dry white wine (tea)
• 1.5 liters of beef or veal stock
• 1 red bell pepper
• 1 yellow bell pepper
• Half a lemon Sicilian broth
• Half a lemon's worth of Sicilian zest
• 1/2 cup of fresh cream (tea)
• fresh thyme according to preference
• Add salt and ground pepper as needed to suit your taste.

Setup phase

1. Set the oven to 180°C (moderate heat) and allow it to warm up.

1. Slice off the tops of the peppers and remove the seeds. Arrange the peppers in a baking dish, put them in a preheated oven, and bake for 1 hour. Afterward, peel them and set aside.
2. In a bowl, season the meat cubes with sweet paprika, hot paprika, salt, and pepper to your liking. Lightly dust with some wheat flour to give the meat a nicer appearance. Set aside.
3. Place a pot over medium heat. Once heated, add the meat cubes and cook them evenly. Turn off the heat and move the meat to a bowl.
4. Rub a clove of garlic with a fork and then spread it on the bottom of the pan that was used to sear the meat.
5. Place the pan over medium heat and add the onion. Once the onion dries slightly, add the olive oil, butter, and grated apples. Stir rapidly and then add the meat. Allow it to cook.
6. The meat needs to be flamed using vodka. To do this, use a spoon to push all the meat cubes to one side of the pan. Pour vodka onto the empty side and gently tilt that side of the pan over the stove flame. The flame should reach the bottom of the pan.
7. Sear the meat with white wine and allow it to evaporate. Gradually pour in the meat broth and thyme leaves. Once the broth has been absorbed, cook for an additional 5 minutes before turning off the heat.
8. In the blender, blend the roasted peppers with some veal broth. Pour this mixture into the pan with the meat. Bring to a boil, then add lemon juice, lemon zest, and fresh cream. Adjust the seasoning and set aside.

For the shallots

Components

• 20 small shallots (miniature onions)
• 2 tablespoons of white wine vinegar
• 4 spoons of sugar

Setup phase

1. In a pan, combine the shallots, sugar, and vinegar. Add enough water to cover, then simmer on low heat for 1 hour.

For a smooth paprika sauce

Components

• 1 cup (tea) of fresh cream from milk
• 3 tablespoons of veal or meat broth
• 4 tablespoons of sugary paprika
• 4 tablespoons of hot paprika
• 1 bundle of finely chopped thyme
• Half of a chopped onion
• 1 garlic clove
• 100 grams of butter

Setup phase

1. Place a frying pan over medium heat and rub a garlic clove inside with a fork. Then, discard the garlic.

1. Put the onion in the pan and reduce the heat. Cook until it dries out. Add butter, broth, thyme, paprika, and cream. Let it cook for 5 minutes. Turn off the heat and set aside.

For spetzl and gathering

Components

• 9 egg whites
• 1 teaspoon of salt
• Three tablespoons of water
• 3 tablespoons of extra virgin olive oil
• 2 tea cups of wheat flour

Setup mode

1. Place a pot of water on medium heat to bring it to a boil.

1. Place the water and salt in the blender and blend. Pour the mixture into a bowl and combine with the flour until a soft dough forms.
2. Put the dough into the potato ricer and press it over the pot of boiling water. Allow the dough to cook for 3 minutes. Use a skimmer to take out the cooked dough and move it to a colander.

ASSEMBLY

1. Heat the goulash. At the same time, place the pan with the paprika sauce over medium heat. Once heated, add the spätzle and gently tilt the pan back and forth to mix the dough with the sauce, avoiding stirring with a spoon to keep the dough intact.
2. Portion the goulash into 8 servings and accompany it with spetzl and the paprika sauce. Top the goulash with 3 shallots. If desired, add a spoonful of dry curd (available in stores selling Arabic products) sprinkled with paprika. Serve warm.