Mumme Goulash Braunschweig Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef goulash
- 250 ml malt extract, (Mumme)
- 4 onion (s)
- 2 bay leaves
- 3 carnation (s)
- 1 teaspoon tomato paste
- 1 liter meat broth
- 80 ml vinegar
- 2 tablespoon sugar
- salt and pepper
- Cornstarch, for binding
Print Recipe
Pin Recipe Instructions
- Sear the goulash and remove it from the pot.
- Stew the diced onions until translucent, let the tomato paste stew briefly. Add the meat and deglaze with the stock. Add the cloves, bay leaves and mumme. Let simmer at a low temperature for about 2 hours. In between add vinegar and sugar and finally season everything with salt and pepper.
- If the goulash is too runny, thicken it with some of the dissolved cornstarch.
- Note to the mummy:
- Mumme comes from Braunschweig and is brewed exclusively from malt and water. It is mainly drunk in beer, but it is also great for cooking. I would also like to point out my Mummebraten (roast pork), which is also in the CK.
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