Bavarian beer goulash

Name: Bavarian beer goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Pork from the leg; 1 TABLESPOON clarified butter; 1/2 bunch Spring onions; 1 (330 ml) bottle of beer (e.g. Pils); 400 ml Vegetable broth; 1 TABLESPOON Caraway seeds; 800 g Potatoes; 7-10 Tbsp Salt; 2 red peppers; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Mustard; 100 g Whipped cream; 1 TABLESPOON Cornstarch; 1/2 bunch Parsley; 1 TABLESPOON Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Pork from the leg
1 TABLESPOON clarified butter
1/2 bunch Spring onions
1 (330 ml) bottle of beer (e.g. Pils)
400 ml Vegetable broth
1 TABLESPOON Caraway seeds
800 g Potatoes
7-10 Tbsp Salt
2 red peppers
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Mustard
100 g Whipped cream
1 TABLESPOON Cornstarch
1/2 bunch Parsley
1 TABLESPOON Butter

Directions

1
Dab meat dry and cut into cubes. Heat the lard in a roaster. Fry the meat in portions for approx. 5 minutes each while turning. In the meantime peel and wash the spring onions and cut them into rings. Fry half of the onion rings for the last 2 minutes. Deglaze with beer and stock, bring to the boil, season with caraway seeds and braise for about 1 hour, turning occasionally.
2
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and roughly dice the peppers and add them to the goulash about 15 minutes before the end of the cooking time. Season with salt, pepper and paprika powder and refine with mustard and cream. Stir starch and 2 tbsp. water until smooth and thicken goulash. Add the remaining onion rings to the goulash about 5 minutes before the end of the cooking time.
3
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Melt butter in a pan. Add potatoes and parsley and toss in the fat. Arrange goulash and potatoes