Summary

Ingredients

• 500 g beef oulash
• 3 vegetable onion (s)
• 2 tablespoon clarified butter
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• 250 ml malt beer
• 1 teaspoon salt
• 1 teaspoon pepper, ground
• 1 teaspoon paprika powder, noble sweet
• Sauce thickener, dark

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Instructions

1. Heat the clarified butter in a pressure cooker. Cut the onions into eighths and fry them. Then add the goulash, fry it and season with salt, pepper and paprika powder. When the meat has turned a nice color and the water has evaporated, add the mustard and tomato paste and let fry briefly. Then deglaze the meat with the malt beer.
2. Put the lid on the pressure cooker under pressure on the 2nd ring and let the goulash stew for about 30 minutes. Then, if necessary, thicken the goulash with a little sauce thickener.
3. Spätzle or dumplings and a green salad are perfect as a side dish.