Biergulasch
Beer goulash is a very classic dish and is traditionally served with white bread or rice. It's a very filling meal.
Ingredients · Servings 4
- 0.5 l Beer (helles)
- 60 g clarified butter
- 150 g potatoes (firm-cooking)
- 2 cloves of garlic
- 1 bunch of mixed herbs
- 0.5 tsp ground caraway seeds
- 2 EL Paprika (edelsüß)
- 1 pinch of black, ground pepper
- 750g beef (shoulder or neck)
- 1 pinch of salt
- 100 ml whipping cream (or sour cream)
- 1 tbsp tomato paste
- 4 yellow onions
Method · 1 h 40 min
- Peel and roughly chop the onions and garlic cloves. Heat the lard in a pot and sauté the onions and garlic cloves until translucent.
- Wash the meat, pat it dry, and cut it into approximately 3 cm cubes. Place these in the pot and season with paprika, salt, pepper, and caraway seeds.
- Now pour in half the beer and stir well. Peel the potatoes, cut them into cubes, and add them. Then let it simmer gently for about 60 minutes.
- Rinse the herbs, shake dry, and chop finely. Stir in the remaining beer and herbs 10 minutes before the end of the cooking time.
- Season the goulash with the heavy cream (or sour cream) and tomato paste. Serve the goulash hot in a casserole dish.
