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1
Chop meat into bite size pieces.
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2
Place in a bowl, sprinkle 1 tablespoon flour on top and mix thoroughly using your hands.
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3
Remove excess flour by patting the meat pieces with your hands.
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4
Heat 1 tablespoon of the oil in a large pan.
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5
Divide meat in two or three batches depending on the size of your pan and brown them all over in the hot oil.
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6
Add more oil before adding a new batch of meat to the pan.
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7
Do not overcrowd the pan.
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8
In the meantime, roughly chop onions and garlic.
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9
After browning the last batch of meat, add onions and garlic.
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10
Let them get lightly colored, then add the rest of the browned meat, bay leaves and beef stock.
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11
There should be enough liquid in the pan to cover the meat.
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12
Cover the pan, bring to a boil, and let simmer for 60 minutes.
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13
Clean and slice carrots and add to the goulash.
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14
Continue simmering for another 15 minutes.
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15
Chop peeled apples into small cubes and add them to the pan.
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16
Simmer for another 15 minutes.
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17
(You can leave the peel on if you like, which is what I did, but it tends to remain whole in the goulash while the flesh of the apple almost melts away.
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18
It is your choice, do as you please.)
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19
Taste the food and add 1 or 2 teaspoons clear honey if the apples are too tart.
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20
Stir together heavy cream and remaining flour, taking care to dissolve the clumps.
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21
Whisk this mixture into the goulash and let cook gently for about 1 minute.
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22
Season with salt and pepper to taste.
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23
Serve with boiled potatoes or Semmelknodel (German bread dumplings) or Spatzle (German homemade noodles) and German stewed red cabbage.
