Beer goulash with potato crust

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Dab the goulash dry and possibly cut it a little smaller. Peel and chop the onions. Wash, pluck or chop the herbs. Heat clarified butter in a roaster. Brown the meat in it in portions. Fry the onions at the end. Add all the meat again. Season with salt and pepper

2. 2

   Stir in the tomato paste. Add flour and sweat while stirring. Stir in 1/4 l water, half beer, broth, honey and herbs. Bring to the boil, cover and stew for about 1 1/4 hours. Little by little pour on the rest of the beer

3. 3

   Peel and wash the potatoes and cut into small cubes. Season goulash to taste. Mix potato cubes and breadcrumbs. Season with salt and pepper. Spread evenly on the goulash

4. 4

   Cover the goulash and cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Then spread fat in flakes on top and bake open at 225 °C (fan oven: 200 °C/gas: level 4) for 10-12 minutes until crispy. Garnish with thyme

5. 5

   So that the potato cubes do not sink into the goulash, the sauce should be boiled down to a nice, creamy consistency. Therefore add the remaining beer at the latest 30 minutes before the potatoes. If children eat with you, you can also use malt beer. But then leave out the honey

Nutrition Facts

KCAL
640 kcal

CARBS
40 g

FATS
20 g

PROTEINS
70 g