Beef Stew Tagliatelle

For the goulash:

Dust the meat with half of the paprika, cover and leave in the refrigerator overnight.

Heat the butter in a pan and sauté the onions until translucent but not browned. Season the meat with salt and pepper, put into the pan with the onions and sauté. Add the tomato puree and when it has cooked for a couple of minutes stir in the rest of the paprika. Dust with the flour and stir in the vinegar. Add enough water to cover the meat, put a lid on the pan and cook over a low heat for about 2 1/2 hours. Occasionally skim off the scum that forms and add more water if necessary.

About 20 minutes before the end of cooking time peel and finely chop the garlic. Mix with the lemon peel, caraway seeds, sugar and butter and add to the goulash.

For the tagliatelle:

Mix the egg with the egg yolks, salt and olive oil.

Finely crush the apple chips in a mortar (or grind in a food processor) and mix with the flour. Add the flour mixture to the egg and oil mixture and work to an elastic dough. Add a little water if necessary. Wrap in foil or plastic wrap and leave to rest in the refrigerator for about 1 hour.