Breadrinette with beer goulash

Name: Breadrinette with beer goulash
Cook time: 3 h
Total time: 3 h
Yield: 9
Ingredients: 750 g Onions; 400 g cherry tomatoes; 3-4 Tbsp Oil; 2 kg mixed goulash (half beef, half pork); 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS spicy mustard; 3 TABLESPOONS Honey; 30 g Flour; 2 (each 0.33 l) Bottles of Altbier; 1 1/4 l Vegetable broth (instant); 1/2 bunch Parsley; 1 pinch Sugar; 8-10 (150 g each) Breadrinets; 7-10 Tbsp Celery green or flat parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 9

750 g Onions
400 g cherry tomatoes
3-4 Tbsp Oil
2 kg mixed goulash (half beef, half pork)
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS spicy mustard
3 TABLESPOONS Honey
30 g Flour
2 (each 0.33 l) Bottles of Altbier
1 1/4 l Vegetable broth (instant)
1/2 bunch Parsley
1 pinch Sugar
8-10 (150 g each) Breadrinets
7-10 Tbsp Celery green or flat parsley

Directions

1
Peel and chop the onions. Wash the tomatoes. Heat the oil in a casserole, fry the meat in it in portions. Remove from the pan. Add onions to the frying fat and fry while turning. Add meat and fry briefly. Add tomatoes, fry briefly.
2
Add tomato puree, season with salt, pepper, paprika, mustard and honey, sauté briefly. Dust with flour, sweat on, deglaze with beer and stock, bring to the boil and braise at low heat for about 2 hours. Wash parsley, shake dry and chop finely. Season goulash again with salt, pepper, paprika and sugar. Goulash in breadrinettes. Sprinkle with parsley and garnish with celery green or parsley
3
With 10 people: