Brewery-style Goulash
by Tavolino
A hearty German stew where pork is slow-cooked until tender in a savory beer sauce with root vegetables.
Ingredients
- Pork goulash 500 g
- Clarified butter 2 tbsp
- Mustard 0.5 tsp
- Tomato paste 1 tbsp
- Onion 1 large
- Garlic clove 1
- Carrot 1
- Beer 200 ml
- Vegetable broth 600 ml
- Salt to taste
- Pepper to taste
- Sweet paprika 1 tsp
- Crème fraîche 1 tbsp
- Sauce thickener to taste
Preparation
- 1
Heat 2 tbsp of clarified butter in a deep pan.
- 2
Add 500 g of pork goulash to the pan and sear over high heat.
- 3
Season the meat with salt, pepper, and 1 tsp of paprika.
- 4
Finely chop 1 onion, press 1 garlic clove, and finely grate 1 carrot.
- 5
Add the onion, garlic, carrot, 0.5 tsp of mustard, and 1 tbsp of tomato paste to the meat and sauté briefly.
- 6
Deglaze with 200 ml of beer and let the liquid reduce slightly.
- 7
Pour in 600 ml of vegetable broth and simmer everything with the lid on for approx. 60 minutes.
- 8
After the cooking time, stir 1 tbsp of crème fraîche into the sauce.
- 9
If necessary, lightly thicken the sauce with a little sauce thickener.
- 10
Season the goulash to taste once more before serving.