Apple Goulash

Fry the meat cubes in oil until brown all over, add bay leaf spice, peeled diced garlic clove, 3/8 l water and meat stock cube. Bring to a boil and simmer with the lid on for 60 minutes. Season with pepper and iodized salt. Now add the peeled, quartered onions and carrots. Cook for another 30 minutes. After 20 minutes, add the washed, cored and diced apples. Season with freshly chopped marjoram and honey. Stir whipped cream with flour, add to goulash and thicken gravy with it. Serve with boiled potatoes or fresh farmhouse bread.

The most important vitamins and minerals are in the skin. Boiled or steamed apple pieces are soft in 5-10 minutes. If they are cooked for a longer time, they lose all their valuable ingredients. Varieties with a lot of fruit acid such as Boskop, Cox Orange or possibly the bell apple are exceptionally well suited for the preparation of apple goulash, apple puree or possibly compote or possibly jelly and pastries.

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