Beef goulash with malt beer and caraway, served with sour cream

Name: Beef goulash with malt beer and caraway, served with sour cream
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g red onions; 1 kg Beef for goulash; 3 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 1 TEASPOON Caraway seed; 1 (0.33 litres) bottle of malt beer; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 350 g Carrots; 400 g Leeks (leek); some stem(s) Marjoram; 150 g ripened cream; 7-10 Tbsp freshly ground pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g red onions
1 kg Beef for goulash
3 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
1 TEASPOON Caraway seed
1 (0.33 litres) bottle of malt beer
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
350 g Carrots
400 g Leeks (leek)
some stem(s) Marjoram
150 g ripened cream
7-10 Tbsp freshly ground pepper

Directions

1
Onions peel, halve and in strips cut. Dab meat dry and cut into cubes. Heat the fat in a roaster. Fry the meat for 8-10 minutes. After 6-8 minutes add tomato paste, onions and caraway seeds and sauté.
2
Deglaze with malt beer, bring to the boil and simmer for about 3 minutes. Add 500 ml water, bring to the boil, season with bay leaf, salt, pepper and sugar. Stew in a closed roaster for about 1 1/2- 1 3/4 hours.
3
Peel the carrots, halve them lengthwise and cut into slices. Clean the leek, cut in half lengthwise, wash and cut into pieces. 30-40 minutes before the end of the stewing time, add the carrots and leek to the goulash and braise.
4
Season goulash with salt and pepper. Wash the marjoram, shake dry, pluck off the leaves and sprinkle over the goulash. Put a blob of sour cream on each portion of goulash and sprinkle with ground pepper.
5
Multi-grain bread rolls taste good with it.