Summary

Ingredients

• 3 medium onion (s)
• 3 cloves garlic
• 1 kg beef goulash
• 1 leaf bay leaf
• 3 scoops juniper berries
• 1 teaspoon, heaped marjoram
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 tablespoon., Crushed paprika, hot pink
• 1 tablespoon, heaped tomato paste
• 2 pinches caraway seeds
• 1 teaspoon sugar, brown
• 1 teaspoon mustard, medium hot
• 2 teaspoons mustard, sweeter
• 1 tablespoon white wine vinegar
• 2 tablespoon cranberry jelly
• 0.5 liter ½ beer (dark beer), e.g. Guiness
• 20 g clarified butter
• salt and pepper

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Instructions

1. Peel and dice the onions. Peel and chop the garlic cloves.
2. Heat the clarified butter in a pan and fry the diced beef goulash on all sides. After searing, set the meat aside. Put onions and garlic cloves in the frying pan and sauté for a few minutes, stirring occasionally. Add tomato paste to the pan and toast briefly. Add the meat back in.
3. Add sweet and hot pink paprika and fry briefly. Then deglaze with the dark beer. Add the bay leaf and juniper berries. Stir in the medium hot and sweet mustard. Add marjoram, brown sugar, caraway seeds, white wine vinegar and cranberry jelly. Season to taste with salt and pepper.
4. Bring to the boil briefly. Braise the goulash on a low level for about 2 hours.
5. You shouldn`t be too irritated by the taste when adding the beer during preparation. After 2 hours there is not much left of the very bitter taste of the dark beer and instead you have a very tasty goulash, which at least my family always inspires.
6. Afterwards you can of course taste the goulash with sweet mustard and lingonberry jelly.