Goulash with Worcester Black Beer Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef goulash
- 1 bottle black beer
- 2 bottles Worcester sauce (Dresden style)
- 1 onion (s)
- sage
- thyme
- salt and pepper
- Flour, double-handle
- 1 teaspoon cocoa
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Soak the beef goulash in the Worcester sauce overnight. Turn in between.
- Cut the onion into small pieces and fry in a large roasting pan with little fat. Drain the meat and collect the stock. Pat the meat dry with kitchen paper and toss it lightly in double-grip flour, season with salt and pepper. Add the meat to the onions and fry vigorously. Deglaze with black beer. If more sauce is required, then add more black beer accordingly. Add the herbs. Add the marinade that has been caught and stew everything covered for approx. 45 - 60 minutes, depending on the size of the pieces. Then reduce the sauce to the desired consistency. 1 teaspoon cocoa gives it a nice dark color.
- It goes well with bread dumplings, potatoes or pasta.
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