Flemish Carbonade

Summary

Ingredients

• 1 kg goulash, half beef, half pork
• 75 g bacon (ribs bacon)
• 1 large carrot (s), large
• 3 onion (s)
• Garlic cloves)
• 2 tablespoon clarified butter
• salt and pepper
• 1 bay leaf
• 1 teaspoon tomato paste
• 0.5 teaspoon ½ thyme, dried
• 1 clove (s)
• 0.5 liter ½ beer, dark
• 1 slice (s) white bread
• 1 tablespoon mustard, hotter

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Instructions

1. Fry the meat and bacon in clarified butter, add the diced onion and sauté as well. Stir in tomato paste. Season with salt and pepper. Cut the carrot into cubes. Dice the garlic and add the bay leaf, thyme and clove. Deglaze with beer. Cut the bread into cubes and stir in the mustard. Cover everything and simmer over a medium heat for 1.5-2 hours.
2. Finally, season to taste with salt and pepper and bind a little if necessary.