Malt beer goulash with potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into cubes. Cut bacon into strips. Peel onions and cut into strips. Heat 2 tablespoons of oil in a frying pan. Add bacon and fry crisply for 3-5 minutes while turning.

2. 2

   Take out the bacon and fry the meat in portions in hot bacon fat. Put the meat back into the pot and add the onions. Stir in tomato paste and sweat for about 4 minutes. Pour on beer and 3/4 litres of water, bring to the boil, add bay leaf, cloves and juniper and braise for about 1 hour.

3. 3

   Season with salt. Remove the crusts from the bread and cut into fine cubes. Add bread, bacon and green pepper 15 minutes before the end of cooking time. In the meantime, peel, wash and halve the potatoes and cook them in boiling salted water for about 20 minutes.

4. 4

   For the salad dressing, whisk vinegar, salt, pepper, honey and mustard. Add 4 tablespoons of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean and wash the salad, spin dry and pluck the lettuce from the leaf veins.

5. 5

   Peel, wash and roughly grate the carrots. Arrange salad in bowls and sprinkle with dressing. Arrange potatoes and goulash on plates.

Nutrition Facts

KCAL
630 kcal

CARBS
44 g

FATS
25 g

PROTEINS
52 g