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
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.
Add a little clarified butter to the same pan and fry the onions and garlic.
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.
Add the beef stock, marjoram, juniper berries and bay leaves.
Allow everything to come to the boil and leave to simmer over a low heat until the meat is tender (at least three hours.)
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.