Dice the goulash or schnitzel in bite-sized pieces and sear them in a pan with heated clarified butter (do not add the following ingredients until the water has completely evaporated and the meat has already taken on a little color). Season with salt, pepper and paprika powder. Add the chopped onion, grated carrot and pressed garlic, as well as the mustard and tomato paste. Briefly continue frying. Deglaze with beer and let it boil down a little. Add the vegetable stock and let everything simmer in the closed pot for at least 1 hour. Stirring occasionally.
Stir in the crème fraîche 5 minutes before the end of the boil. If necessary, add sauce thickener or season a little more.
Go well with: spaetzle, rice, mashed potatoes, boiled potatoes.
Well, I finally got to the famous, widely discussed dish. They say that tiramisu translates as “lift me up”. Of course, everyone can understand this expression in their own way, but personally, I believe that it is more consonant with “Paradise pleasure”....
I make this dessert quite often and this particular recipe has never failed. Savoyard (biscuit cookies) always baked herself, but they don’t turn out to be so beautiful and even, although they are tastier. This time I decided to do it with ready-made ones...