Summary

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

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Instructions

1. Sear the goulash and remove it from the pot.
2. 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.
3. If the goulash is too runny, thicken it with some of the dissolved cornstarch.
4. Note to the mummy:
5. 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.