Summary

Ingredients

• 500 g pork oulash
• 2 tablespoon clarified butter
• 0.5 teaspoon ½ mustard
• 1 tablespoon tomato paste
• 1 large onion (s), chopped
• 1 clove (s) garlic, pressed
• 1 carrot (s), grated
• 200 ml beer, type as desired
• 600 ml vegetable stock
• salt and pepper
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon crème fraîche
• Sauce thickener

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Instructions

1. Heat the clarified butter in a deep pan. Sear the goulash in clarified butter and season with salt, pepper and paprika powder.
2. When the meat has turned a nice color and the water has evaporated, add the chopped onion, the crushed clove of garlic and the grated carrot as well as the mustard and tomato paste and continue frying for a moment.
3. Then deglaze with the beer and let it boil down. Top up with the vegetable stock and simmer with the lid on for about 1 hour (when using a pressure cooker, about 35 minutes).
4. Stir in the crème fraîche around 5 min. Season again to taste before serving.
5. Spaetzle, rice, mashed potatoes or boiled potatoes go well as a side dish