Beef Apple Goulash
800 g/ 28 oz good quality beef flank/stewing beef
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
2 large onions
2 large garlic cloves
2 bay leaves
500 ml/ 2 cups beef stock
250 g/ 9 oz carrots
2 sprigs thyme
2 sprigs marjoram
2 medium tart apples
1-2 teaspoons clear honey
200 ml/ ¾ cup heavy cream
1 level tablespoon all-purpose flour
salt and black pepper
Chop the meat into bite size 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 them in the hot oil all over. Add some more of the rest of the oil before adding a new batch of meat to the pan. Do not overcrowd 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. Continue simmering for another 15 minutes.
Chop the peeled apples into small cubes and add them to the pan. Simmer for another 15 minutes. Actually you can leave the peel on if you like (I did) but it tends to remain whole in the goulash while the flesh of the apple almost melts away. It is your choice, do as you please.
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 pepper to taste.
Serve with boiled potatoes or Semmelknödel (German bread dumplings) or Spätzle (German homemade noodles) and German stewed red cabbage.