Beer Wagoner's Goulash
Ingredients
- 800 g beef goulash (from the butcher, cut into coarse cubes)
- 3 large vegetable onions, cut into rings
- 1.5 tbsp tomato paste
- 500 ml Altbier (or other dark beer)
- 400 ml beef broth
- 1 tsp brown sugar
- 1 whole, unpeeled white onion
- Salt & Tellicherry pepper, ground
- A little sunflower oil for searing
Preparation
- Sear the meat: Heat some sunflower oil in a hot Dutch oven and sear the beef goulash in portions over high heat until it has browned all around.
- Add onions: Add the butcher's onions and sauté for 10–15 minutes until they are translucent and slightly caramelized.
- Season & start: Add the tomato paste and brown sugar, and toast briefly. Then pour in the beer, beef broth, and add the whole unpeeled onion.
- Simmer: Reduce the temperature (approx. 140 °C) and let the goulash simmer gently in the closed Dutch oven for about 120 minutes. Stir occasionally.
- Finish: Before serving, remove the unpeeled onion – it provides the sauce with its beautiful dark color. Season to taste with salt and pepper.
Tip: Serve with boiled potatoes, dark bread, or velvet dumplings (also fried).
Additional tip: For a heartier flavor, you can refine the Beer Wagoner's Goulash with a splash of black beer or a little smoked paprika powder.
Additional tip: For a heartier flavor, you can refine the Beer Wagoner's Goulash with a splash of black beer or a little smoked paprika powder.
Bon appétit - it is one of our favorite recipes, shown here in the picture with red cabbage salad!
