Beer Goulash

Name: Beer Goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 red onions; 2 Garlic cloves; 800 g Beef for goulash; 350 g Pork Belly; 1-2 TABLESPOONS clarified butter; 1 (0.33 ml) bottle of dark beer; 1/2 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Leek sticks (leek); 4 Stem(s) Thyme; 1 glass (370 ml: separation weight 210 g) roasted red pepper; 75 g Aiwar (spicy-hot spice paste)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 red onions
2 Garlic cloves
800 g Beef for goulash
350 g Pork Belly
1-2 TABLESPOONS clarified butter
1 (0.33 ml) bottle of dark beer
1/2 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Leek sticks (leek)
4 Stem(s) Thyme
1 glass (370 ml: separation weight 210 g) roasted red pepper
75 g Aiwar (spicy-hot spice paste)

Directions

1
Peel and chop the onions. Peel and finely dice the garlic. Dab both meats dry and cut into cubes. Heat clarified butter in a roaster. Sauté the meat for about 10 minutes. After about 8 minutes add onions and garlic
2
Deglaze with beer, bring to the boil and simmer for about 3 minutes. Add broth, bring to the boil. Season vigorously with salt, pepper and sugar. Stew in a closed roaster for about 1 1/2 hours until soft
3
Clean, wash and cut the leek into rings. Wash thyme, shake dry. Pluck leaves, except for something to garnish. Drain the peppers and cut them into small pieces. Approx. 10 minutes before the end of the cooking time add leek, paprika, thyme and aiwar to the meat. Season again if necessary and arrange on plates. Delicious with baguette
4
Picture no. 2: A blob of sour cream