Stoofvlees with French fries (beef goulash Belgian style)
easy
135 mins
135 mins
Ingredients
- 1 kg Onions
- 1 Garlic clove
- 1 kg Beef goulash
- 3 TABLESPOONS clarified butter
- 7-10 Tbsp salt, pepper
- 1 (0,33 l) bottle of Belgian beer (alternatively Altbier)
- 2-3 TABLESPOONS Sugar
- 1 disc (approx. 100 g) brown bread
- 2 TABLESPOONS spicy mustard
- 1 kg floury potatoes
- 1 l oil for frying
- 2-3 TABLESPOONS Red wine vinegar
- 7-10 Tbsp coarse sea salt
Directions
- 1
Peel onions and garlic. Dice onions and chop garlic finely. Dab beef goulash dry. Heat the lard in a casserole dish and fry the meat in it in 2-3 portions until well browned.
- 2
Season with salt and pepper and add the whole goulash again. Finally add onions and garlic and stir-fry for about 5 minutes.
- 3
Deglaze everything with 1⁄2 l water and beer, bring to the boil and simmer for about 5 minutes. Season with salt, pepper and 2 tablespoons of sugar. Spread the bread with mustard and put it on the goulash with the mustard side down.
- 4
Everything covered 1 1⁄2-1 3⁄4 Stew for hours until the goulash falls apart easily.
- 5
In the meantime peel and wash the potatoes and cut them into thick chips. Dab dry well with a tea towel. Heat the oil in a wide pot or deep fryer to about 150 °C. Pre-fried the French fries in it in portions for about 4 minutes.
- 6
Drain on kitchen paper.
- 7
Stir the finished goulash again and season with vinegar, salt, pepper and sugar. Heat frying oil to approx. 170 °C. Fry the pre-fried French fries in this oil for 3-5 minutes until crispy.
- 8
Drain on kitchen paper. Season with sea salt. Arrange goulash and chips.
Nutrition Facts
770 kcal
62 g
26 g
61 g
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