Spicy beer meat

Name: Spicy beer meat
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 3-4 (approx. 300 g) Carrots; 400 g Celeriac; 1 Stalk leek (leek); 800 g Beef goulash; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Flour; 1 TABLESPOON Vinegar; 2 (each 0.33 l) Bottles; 7-10 Tbsp dark beer or malt beer; 1 TEASPOON ground caraway; 1 TEASPOON dried marjoram; 500 g Potatoes

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
3-4 (approx. 300 g) Carrots
400 g Celeriac
1 Stalk leek (leek)
800 g Beef goulash
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Flour
1 TABLESPOON Vinegar
2 (each 0.33 l) Bottles
7-10 Tbsp dark beer or malt beer
1 TEASPOON ground caraway
1 TEASPOON dried marjoram
500 g Potatoes

Directions

1
Peel and finely dice the onions and garlic. Peel, wash and cut carrots and celery into bite-sized pieces. Clean, wash and cut the leek into rings
2
Dab meat dry, possibly dice it smaller. Fry in 2 tablespoons of hot clarified butter in a roasting pan or large saucepan in portions. Season with salt and pepper, remove
3
Heat 1 tbsp. clarified butter in the frying fat. Sauté onions and garlic in it. Dust with flour and sweat briefly. Add vegetables and meat. Stir in vinegar and beer. Season with salt, pepper, 1 pinch of sugar, caraway and marjoram. Boil up
4
Covered goulash and braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/4 hours. Peel, wash and cut the potatoes into bite-sized pieces. Add to goulash and braise for another 45 minutes. Season goulash with salt, pepper and possibly 1 pinch of sugar
5
Drink: cold beer