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Hearty Black Beer Goulash
200—240 Min
No dish makes you think of Hungary more than goulash — and this is thanks in no small part to the use of its star spice, paprika. In our recipe, we add a twist to the Hungarian national dish with some black beer. The result? A dish full of slightly bitter, malty and fruity nuances.
Ingredients 4 Portions
- 1 kgChuck steak or beef shank
- 3 pieceOnions
- 3 pieceGarlic cloves
- 2 tbsp.Vinegar
- 2 tbsp.Butter, clarified
- 3 tbsp.Tomato puree
- 1 pieceCarrots, small
- 250 mlDark beer
- 300 mlBeef stock
- 2 tbsp.Paprika Special Sweet
- 1 tsp.Organic Marjoram, Crushed
- 4 pieceBay Leaves, Whole
- 1 tsp.Juniper Berries, Whole
- 1 pinchPepper Rainbow, Whole
- 1 pinchSea Salt, Coarse
Preparation
- 1
Slice the meat and fry in a hot pan with a little clarified butter over a very hot heat. When it is browned on all sides, place onto a plate.
- 2
Add a little clarified butter to the same pan and fry the onions and garlic.
- 3
Add the tomato puree and paprika and fry while stirring. Then add the meat back to the pan and use the vinegar and beer to deglaze.
- 4
Add the beef stock, marjoram, juniper berries and bay leaves.
- 5
Allow everything to come to the boil and leave to simmer over a low heat until the meat is tender (at least three hours.)
- 6
Toward the end, add a little cornstarch to thicken the sauce. Alternatively: Grate the raw potatoes into the goulash at the start. Season with salt and pepper to taste and serve.
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