The Stove
Bavarian Beer Goulash
Add the beef and fry until browned on all sides.
Ingredients · Servings 10
- 4 pounds pork, beef, or a mix of both (cut into 1-inch cubes)
- 2 tbsp Butterschmalz (clarified butter) (alternative: 1 tbsp. butter plus 1 tbsp. vegetable oil)
- 2 tbsp coarse Kosher salt
- 1 tsp pepper
- 2 tbsp paprika powder
- 1 tbsp caraway seeds
- 1 tbsp garlic paste
- 2 tbsp mustard
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 large onion
- 2 medium carrots
- 1 stalk leek
- 2 cups beer
Method · 135 min
- Heat Butterschmalz (clarified butter) on high heat in a large pot.
- Add the beef and fry until browned on all sides.
- Add salt, pepper, and paprika, caraway seeds and mix well.
- Add tomato paste, mustard, honey, and garlic paste and let simmer on medium high.
- Peel the carrots, clean the leek, and peel the onion.
- Finely cube the onion, shred the carrots and cut the leek finely.
- Add the vegetables and the beer to the meat and simmer for about 2 hours with a closed lid.
Add salt, pepper, and paprika, caraway seeds and mix well. Add tomato paste, mustard, honey, and garlic paste and let simmer on medium high.
Peel the carrots, clean the leek, and peel the onion. Finely cube the onion, shred the carrots and cut the leek finely. Add the vegetables and the beer to the meat and simmer for about 2 hours with a ceased trading lid.