Best Goulash
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork for oulash, possibly also pork schnitzel
- 2 tablespoon clarified butter
- 0.5 teaspoon ½ mustard
- 1 tablespoon tomato paste
- 1 onion (s)
- 1 clove garlic
- 1 carrot (s)
- 200 ml beer
- 600 ml vegetable stock
- 1 teaspoon salt
- 1 teaspoon pepper, ground
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon crème fraîche
- 1 tablespoon sauce thickener
Print Recipe
Pin Recipe Instructions
- 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.
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