Beef goulash

Daniel Canzian - Sergio Motta

5 spring onions cut in half
5 cubes of beef flesh
1 sachet of red wine sauce
1 jar of paprika
Maldon salt


Sear the onions in a non-stick pan, on the inner side only, completing the cooking in the oven or under an overhead grill. Sear the cubes of beef on two sides only in a non-stick pan, leaving the inside raw. Regenerate the red wine sauce and cream it with a little butter to make it shine.
Spread the sauce on a plate, place the beef cubes and onions on top and sprinkle with paprika. Decorate with chervil and a pinch of salt, and serve.