Ernst`s Beer Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg beef goulash ( - 3 cm cubes)
- 3 tablespoon butter, more as needed
- 3 tablespoon vegetable oil, more as needed
- 3 tablespoon flour
- 4 cup (s) onion (s), finely diced
- 2 teaspoons paprika powder, hot
- 1 teaspoon thyme, dried (or tablespoon fresh)
- 2 bay leaves
- 0.5 tablespoon ½ currant jelly or brown sugar
- 1 tablespoon red wine vinegar
- salt and pepper
- 2 bottles beer (Guiness or other dark beer, 355 ml each)
- 2 tablespoon Dijon mustard
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 130 ° - 150 ° C
- Salt and pepper the meat, dust lightly with flour.
- Heat 1 tablespoon each of oil & butter in a preheated pan, brown the meat in small quantities on all sides (add butter and oil as required), then place in a heavy roasting pan (with a lid).
- Heat the rest of the butter and oil in the pan, brown the onion well, stirring occasionally, approx. 15 minutes; shortly before the end, add the peppers to the onions.
- Add the browned onions to the meat.
- Deglaze the pan with beer, remove the roasting material from the bottom of the pan, bring the beer to the boil, then pour over the meat and onion.
- Stir in thyme, bay leaves, currant jelly, vinegar and mustard. Cook the goulash in the covered roaster in the oven for about 2 hours.
- Side dishes at will, but dark beer is one of them.
- Tip: I put bay leaves and thyme in a tea filter that is easy to remove after the cooking process.
- Note: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 237 ml
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