Strong Mixed Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg goulash, mixed, beef and pork
- 3 small onion (s)
- 1 bell pepper (s), red or yellow
- 1 carrot (s)
- 2 small potatoes
- 3 cloves garlic
- 250 ml beer, light or dark as desired
- 400 ml beef broth (glass)
- 100 g bacon cubes
- 0.5 tube ½ tomato paste
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika powder
- some flour
- 0.5 teaspoon ½ chili powder, to taste
- 1 tablespoon flour
- Vegetable broth
- Oil or clarified butter
- Crème fraîche
Print Recipe
Pin Recipe Instructions
- Buy beef and pork goulash from a trusted butcher. Here, too, the quality of the meat is crucial for the success of the dish.
- Cut the onions, garlic into small cubes, carrots, bell peppers and potatoes into large cubes.
- Sear the meat, onion, bacon and garlic in a saucepan with a little oil or clarified butter. When the meat has turned color, add the tomato paste to the saucepan and roast a little. Then dust with paprika powder and flour and stir vigorously.
- Add the beef stock to deglaze and loosen the roasting set. Then add the beer to the pot. The alcohol evaporates during cooking, the taste stays in the pot. If there is not enough liquid, you can add a little more vegetable stock.
- Bring to a boil and add the carrots, potatoes and peppers to the saucepan. Stir in the spices, mustard and honey. Of course, everyone can flavor them however they want - these are just suggestions. You always have to taste it again at the end.
- Bring the goulash to the boil - if there is enough liquid, also without a lid so that the liquid is reduced a little. Simmer on a low level for approx. 2 hours, stir occasionally and add water if necessary.
- I always add seasonal vegetables to it. For example, in the picture there are green beans in the pot. Here you can tune the goulash as you like.
- When the meat is nice and tender, crumbles almost by itself and has been seasoned, the meal is ready. I like to add a small spoon of crème fraîche to it.
- It goes well with dumplings or noodles.
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