Wash the meat and dab dry with kitchen paper. Heat oil in a pot. Brown the meat in it in portions all around. Season with salt and cayenne pepper. Stir in tomato paste.
Dust with flour. Deglaze with red wine and 3/4 litres of water. Stew for about 40 minutes with closed lid. In the meantime, clean and wash the green beans, break them into bite-sized pieces and add them to the pot 15 minutes before the end of the cooking time.
Put the beans in a sieve, rinse and drain. Halve the tomatoes. Wash the thyme and remove the leaves. Add prepared ingredients to goulash for the last 5 minutes. Refine with 1/2 cup of cream and season again.
Crush juniper berries. Whip remaining cream until stiff, arrange on goulash and sprinkle with crushed juniper berries.