Beef Goulash with Cottage Cheese Strudel

Cut the beef flank into even cubes of about 3 cm and pat them dry with a paper towel.

Heat olive oil in a large cast-iron pot over medium heat. Add finely chopped onion with a pinch of salt and slowly sauté over low heat for 15 to 20 minutes, until softened and nicely caramelized.

Add chopped garlic, tomato paste, ground sweet paprika and ground cumin to the onion. Stir for 1 minute until the spices become fragrant.

Add the cut beef to the pot, add the bay leaf and pour in the red wine. Use a wooden spoon to scrape the browned bits from the bottom of the pot and cook for 3 to 4 minutes, until the alcohol evaporates.

Pour in the warm beef stock, cover the pot, reduce the heat to low and slowly simmer the goulash for 90 minutes. Halfway through cooking, stir in the dried marjoram, salt and black pepper.

While the goulash is simmering, prepare the dough: in a bowl, combine flour, lukewarm water, egg, olive oil and salt. Knead into a smooth dough, brush it with a drop of oil and let it rest under a warm bowl for 30 minutes.

In a bowl, mix the unpressed cottage cheese, sour cream, egg and salt. Roll out the rested dough on a floured kitchen cloth and stretch it thin by hand.

Spread the cottage cheese filling over the dough, roll it up tightly with the help of the cloth, wrap it in a damp floured cloth, and tie both ends with kitchen string.

Bring salted water to a boil in a larger pot, place the strudel into the boiling water and cook at a gentle simmer for 25 minutes.

Carefully remove the cooked strudel from the water, unwrap it, cut it into slices and arrange them on plates. Pour hot beef goulash over them and serve immediately while warm.