Summary

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

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Instructions

1. Preheat the oven to 130 ° - 150 ° C
2. Salt and pepper the meat, dust lightly with flour.
3. 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).
4. 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.
5. Add the browned onions to the meat.
6. 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.
7. Stir in thyme, bay leaves, currant jelly, vinegar and mustard. Cook the goulash in the covered roaster in the oven for about 2 hours.
8. Side dishes at will, but dark beer is one of them.
9. Tip: I put bay leaves and thyme in a tea filter that is easy to remove after the cooking process.
10. Note: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 237 ml