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Hearty Black Beer Goulash

Name: Hearty Black Beer Goulash
Total time: 240 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 1kg Chuck steak or beef shank; 3piece Onions; 3piece Garlic cloves; 2tbsp. Vinegar; 2tbsp. Butter, clarified; 3tbsp. Tomato puree; 1piece Carrots, small; 250ml Dark beer; 300ml Beef stock; 2tbsp. Paprika Special Sweet; 1tsp. Organic Marjoram, Crushed; 4piece Bay Leaves, Whole; 1tsp. Juniper Berries, Whole; 1pinch Pepper Rainbow, Whole; 1pinch Sea Salt, Coarse

200—240 Min

Juniper Berries, Whole

No dish makes you think of Hungary more than goulash — and this is thanks in no small part to the use of its star spice, paprika. In our recipe, we add a twist to the Hungarian national dish with some black beer. The result? A dish full of slightly bitter, malty and fruity nuances.

Ingredients 4 Portions

1 kgChuck steak or beef shank
3 pieceOnions
3 pieceGarlic cloves
2 tbsp.Vinegar
2 tbsp.Butter, clarified
3 tbsp.Tomato puree
1 pieceCarrots, small
250 mlDark beer
300 mlBeef stock
2 tbsp.Paprika Special Sweet
1 tsp.Organic Marjoram, Crushed
4 pieceBay Leaves, Whole
1 tsp.Juniper Berries, Whole
1 pinchPepper Rainbow, Whole
1 pinchSea Salt, Coarse

Preparation

1
Slice the meat and fry in a hot pan with a little clarified butter over a very hot heat. When it is browned on all sides, place onto a plate.
2
Add a little clarified butter to the same pan and fry the onions and garlic.
3
Add the tomato puree and paprika and fry while stirring. Then add the meat back to the pan and use the vinegar and beer to deglaze.
4
Add the beef stock, marjoram, juniper berries and bay leaves.
5
Allow everything to come to the boil and leave to simmer over a low heat until the meat is tender (at least three hours.)
6
Toward the end, add a little cornstarch to thicken the sauce. Alternatively: Grate the raw potatoes into the goulash at the start. Season with salt and pepper to taste and serve.