Summary

Ingredients

• 0.5 kg ½ goulash, from pork
• 0.5 kg ½ beef goulash
• 1 tablespoon lard
• 5 large onions, quartered
• 3 cloves garlic, pressed
• 2 carrots, grated
• 0.5 liter ½ beer (black)
• 0.25 liter ¼ broth
• 2 tablespoon mustard
• 1 tablespoon tomato paste
• 1 tablespoon herbs (rosemary, oregano, parsley), chopped
• 2 tablespoon sour cream
• salt and pepper
• Paprika powder

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Instructions

1. Sear the meat in the lard. It has to be nice and dark brown, the result depends on that. Season with salt, pepper and paprika. Now add the grated carrots, the pressed garlic, the tomato paste and the mustard and fry briefly.
2. Add the quartered onions and cook briefly as well. Deglaze everything with the beer and the broth and simmer gently for at least 1 1/2 hours. Top up with beer / broth if necessary.
3. Shortly before the end of the boil, add the chopped herbs and stir in the sour cream. Season well.
4. Homemade spaetzle taste best with this.
5. The goulash tastes even better the next day when it is warmed up.