Swabian Beer, Sweet and Sour
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beef oulash
- 75 g bacon
- 1 medium onion (s)
- 2 tablespoon clarified butter
- 1 tablespoon flour
- 0.5 ½ bottle beer, dark
- pepper
- 1 teaspoon marjoram, dried
- 0.5 ½ bay leaf
- 2 tablespoon parsley, freshly chopped
- 3 tablespoon white wine vinegar
- 1 teaspoon sugar
- salt
Print Recipe
Pin Recipe Instructions
- Wash the goulash, pat dry and, if necessary, cut into bite-sized sizes. Cut the bacon into cubes. Peel and chop the onions.
- Heat the clarified butter in a roaster. Fry the meat cubes well on all sides. Add the diced ham and onion and fry. Then dust the flour over it and deglaze with the beer. Bring to the boil briefly and season with pepper and marjoram and add the bay leaf. Stew everything for 1-2 hours. If the broth boils down, pour in some of the dark beer again and again. Finally add the parsley and season the goulash with salt, sugar and vinegar, sweet and sour. Thicken the broth as desired with a dark sauce thickener.
- Boiled potatoes, pasta or homemade spaetzle with lamb`s lettuce are suitable as a side dish.
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