Estofado de carne con especias húngaro

Slice off the pepper tops and remove the seeds. Put the peppers in a baking dish, place them in the preheated oven, and bake for 1 hour. Afterward, peel the peppers and set them aside.
In a bowl, season the meat cubes with sweet paprika, hot paprika, salt, and pepper to your preference. Lightly dust with wheat flour to enhance the appearance of the meat. Set aside.
Place a pot over medium heat. Once heated, add the meat cubes and cook them until browned evenly. Turn off the heat and move the meat to a bowl.
Rub a garlic clove with a fork and spread it on the bottom of the pan that was used to sear the meat.
Place the pan over medium heat and add the onion. Once the onion has slightly dried, add the olive oil, butter, and grated apples. Stir quickly and then add the meat. Let it cook.
The meat needs to be flamed using vodka. To do this, use a spoon to push all the meat cubes to one side of the pan. Pour vodka on the empty side and gently tilt that side of the pan over the stove flame. The flame should reach the bottom of the pan.
Sear the meat with white wine and allow it to evaporate. Gradually pour in the meat broth and thyme leaves. Once the broth has been absorbed, cook for an additional 5 minutes before turning off the heat.
In a blender, blend the roasted peppers with some of the veal broth. Pour this mixture into the pan with the meat. Bring to a boil, then add lemon juice, zest, and fresh cream. Adjust the seasoning and set aside.

In a pan, combine the shallots, sugar, and vinegar. Add water to cover and simmer over low heat for 1 hour.

Place a frying pan over medium heat and rub a garlic clove on a fork. Then, discard the garlic.

Put the onion in the pan and reduce the heat. Cook until the moisture evaporates. Add butter, broth, thyme, paprika, and cream. Let it simmer for 5 minutes. Turn off the heat and set aside.

Place the water and salt in the blender and blend until smooth. Pour into a bowl and combine with the flour until a soft dough forms.
Put the dough into the potato juicer and press it over the pot of boiling water. Allow the dough to cook for 3 minutes. Use a skimmer to take out the cooked dough and move it to a colander.

Heat the goulash. At the same time, place the pan with the paprika sauce over medium heat. Once warmed, add the spätzle and gently shake the pan back and forth to mix the dough with the sauce, avoiding stirring with a spoon to prevent the dough from breaking apart.
Portion the goulash into 8 servings and accompany the paprika sauce with spetzl. Top the goulash with 3 shallots. If desired, add a spoonful of dry curd (available in stores selling Arabic products) sprinkled with paprika. Serve warm.