Whipped goulash meat – Peel the onions and dice them into small cubes. Cut the beef into fist-sized pieces. Heat some vegetable oil in a large stew pot and slowly fry the onions in it until soft and caramelized.

Meanwhile, heat some vegetable oil in a pan and fry the salted beef in it for a few minutes until good roasting agents are formed. Add the fried beef to the onions and continue frying.

The onion and the meat with pepper mixture and the STAY SPICED ! Season goulash spice preparation.

Deglaze the roast set in the pan with red wine and start cooking. Add the aromatic approach to the onion-meat mixture.

Fry everything together, then some soy sauce, some tomato paste and S! Add salt. Add the remaining red wine and simmer briefly. Then pour in the beef broth and let everything stew together for 3 hours at 160° top and bottom heat in the oven. After 3 hours of cooking time, the meat should be cut with a fork and the liquid boiled.

Let the meat cool down a little, then tear into small pieces with two forks and mix with the braised onion.

Pancakes – Put the wheat flour in a bowl and form a light hollow in the middle. Gradually pour the cold milk into the flour well and mix with a whisk. Always stir in the middle of the bowl and gradually add the cold milk until all the flour is incorporated. (Tip: By gradually stirring in the cold milk, the dough does not get any lumps.)

Beat the eggs in a separate bowl. A pinch of S! Add salt and mix well with a whisk. Now add the eggs to the dough and mix gently. (Tip: Do not mix the dough vigorously, otherwise the pancakes will become tough.)

Heat a coated pan and melt the butter in it. Then remove from the hotplate and swirl so that the butter is evenly distributed.

For example, put a creator dough in the pan (not in the middle, but rather on the edge). Remove the pan from the hot plate again and gently turn in a circle until the dough is evenly and thinly distributed. Fry the pancakes over medium heat until slightly golden brown and then turn. (Tip: If the pancake can be easily lifted with a pan turner, it is firm enough and can be turned.)

Then melt butter again and continue until the remaining dough is used up.

Spinach abundance – Pick the spinach leaves, wash them and spin them dry. Peel the shallots and dice finely. Melt the butter in a pan and sauté the onions in it colorlessly. Then add the spinach leaves, close the pan with a lid and let the spinach collapse. Salt the spinach and swirl through. Finally, with some freshly grated nutmeg from STAY SPICED ! season. Drain the spinach on a kitchen towel.

Spitzpaprikavinaigrette – Wash 2 peppers each, remove from the stem and seeds and cut into very small cubes. Sauté the cubes in a pan with a little olive oil until colourless and set aside. Juice the sections of the sliced peppers and one sweet pepper each. The juice of the sweet peppers with salt, olive oil, vinegar and STAY SPICED ! Season goulash spice preparation. Emulsify with a little brown butter. Mix the seasoned pepper juice with the sweaty cubes.

Serving – Place the pancakes on a kitchen board, top with spinach and meat as desired. Some STAY SPICED ! Season the goulash spice and roll it up. Repeat this with all pancakes. Place the fully rolled pancakes on a baking tray with baking paper, brush with melted butter and sprinkle with freshly grated Parmesan. Bake at 200°C top and bottom heat in the oven for 5-10 minutes. Remove on a plate and drizzle with the pepper vinaigrette.