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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

Preparation

  1. 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. 2

    Add a little clarified butter to the same pan and fry the onions and garlic.

  3. 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. 4

    Add the beef stock, marjoram, juniper berries and bay leaves.

  5. 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. 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.