Summary

Ingredients

• 600 g oulash (beef oulash)
• 100 g bacon, smoked, cut into small pieces
• 2 onion (s), finely chopped
• 3 tablespoon tomato paste
• 1 bottle beer (Altbier)
• 2 tablespoon mustard, spicy (lion mustard)
• 1 liter meat broth
• 3 tomato (s), peeled and quartered
• 2 carrot (s), grated
• 100 g sauerkraut
• 2 tablespoon flour
• salt and pepper
• Paprika powder, hot pink
• 2 bay leaves and -3 pearls allspice

Print Recipe Pin Recipe

Instructions

1. Sear the beef goulash in the clarified butter. Add the finely chopped onions and bacon and let it turn to glass. Add mustard and tomato paste and sauté briefly. Dust the flour over it, deglaze with the Altbier. Add spices. Let simmer until the Altbier has reduced to half. Pour in the broth. Add tomatoes and carrots and cook at medium temperature for about 1 hour, stirring occasionally.
2. Season to taste with pepper, paprika and salt. Remove the bay leaves and allspice. Altbier goulash gets a special kick if you add sauerkraut ten minutes before the end of the cooking time.
3. Boiled potatoes, dumplings or just a fresh, hearty brown bread taste great with it.