Carinthian Beer Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pork oulash
- 250 g beef oulash
- 2 tablespoons oil
- 2 onion (s), finely diced
- 200 g mushrooms, sliced
- 2 tablespoon tomato paste
- 500 ml broth
- 200 ml beer
- 1 potato (s)
- 200 ml cream
- salt and pepper
- some parsley, fresh
- some chives, fresher
- Caraway seed
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces. Heat the oil in a saucepan and fry the meat in it. Add the finely diced onions and roast them. As soon as the onion turns color, add the sliced mushrooms and fry briefly.
- Then add the tomato paste, pour on the broth and add the beer. Simmer over moderate heat for about 2.5 - 3 hours until the meat is tender. Then rub in the potato to bind.
- Pour in the cream. Season to taste with fresh parsley and chives, garlic, pepper, salt and caraway seeds. Noodles or potatoes and salad go well with this.
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