Beer Goulash

Summary

Ingredients

• 1 kg pork shoulder
• 3 medium onion (s)
• 2 cloves garlic
• 25 g clarified butter
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, coated paprika, hot
• 1 tablespoon tomato paste
• 1 bottle beer, dark (0.5 l)
• water
• 1 bay leaf
• 2 juniper berries
• 1 teaspoon, heaped marjoram, rubbed
• 2 pinches caraway seeds, ground
• 1 teaspoon, leveled mustard, medium hot
• 1 teaspoon, mustard, (homemade), sweet
• 1 tablespoon cranberries (glass)
• 1 teaspoon, leveled sugar, brown
• 1 tablespoon vinegar, (wine)
• salt
• pepper
• Schmand
• Wild garlic or parsley, chopped

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Instructions

1. Cut the meat into 2 cm cubes. Chop the onions and garlic.
2. Heat 10 g clarified butter in a pan and fry the onions until golden brown. Just before the end, fry the garlic a little. Remove pan from heat and set aside.
3. Heat 15 g clarified butter in a casserole and fry the meat cubes all around. Add the onion and garlic mixture, paprika powder and tomato paste. Mix well with a wooden spoon and let simmer briefly. Pour on some beer and dissolve the roast set while stirring. Deglaze with the rest of the beer. The meat should be lightly covered (add some water if necessary). Stir in the spices, mustard, cranberries, sugar and wine vinegar. Let simmer (simmer) at a low temperature for 3-4 hours. Stir every now and then and add some water if necessary.
4. Season the goulash with salt and pepper to taste. Garnish with sour cream and wild garlic or parsley.
5. Serve with bread dumplings, spaetzle or noodles.