Flemish-inspired Beer Goulash

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 ½ kg goulash from pork, from the leg, cut into even cubes
  • 500 g onion (s), rouhly diced
  • oil
  • 3 tablespoon tomato paste
  • 6 tomato (s), dried, roughly chopped
  • 1 ½ liter malt beer
  • salt and pepper
  • oregano
  • leaves Bay
  • Paprika powder
  • Cayenne pepper
Flemish-inspired Beer Goulash
Flemish-inspired Beer Goulash

Instructions

  1. Sear the meat in several portions. Add onions, braise well with tomato paste and sun-dried tomatoes. Pour in the beer slowly (not all at once), add spices and herbs and stew for 1.5-2 hours.
  2. How much beer you use depends heavily on the quality of the casserole used. Sometimes a lot of the liquid evaporates during braising and it may be necessary to add a 4th can of malt beer. If you cook the goulash pot in the oven at 200 ° C, the 3 cans are completely sufficient.
  3. The sauce tastes very concentrated and does not need to be bound, as it is deliciously cooked down. Originally Belgian, they even serve a real Stoofvlees with frietjes, but I prefer dumplings, gnocchi or boiled potatoes with it. In Belgium people like to use an abbey beer like Leffe or Grimbergen, but I like it better with malt beer.

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