The longer the goulash simmers in the beer sauce, the more tender it will be. So it doesn’t matter if the friends are notoriously late.
Ingredients:
- 500 g Carrots
- 1 stick / n leek
- 1/2 White cabbage (approx. 400 g)
- 4th Onions
- 9 tbsp oil
- salt
- pepper
- Sweet paprika
- 1.5 kg goulash
- 3 tbsp Tomato paste
- 2 tbsp Flour
- 1/2 liter Dark beer
- 3 Bay leaves
- 6th Juniper berry
- 1/2 bunch flat-leaf parsley
- 200 g White bread
- Aluminum foil
Method:
- Clean, peel, and wash the carrots and cut into large pieces. Clean and wash the leek and cut into thick slices. Wash and clean the cabbage and cut out the stalk. Cut the cabbage into bite-sized pieces. Peel and dice the onions.
- Heat 2 tablespoons of oil in a roaster. Fry the vegetables in it, turning, for about 2 minutes. Season with salt and pepper, remove. Heat 4 tablespoons of oil in the roaster. Fry the goulash vigorously in 2-3 portions while turning. Season with salt, pepper, and paprika, remove. Briefly sweat the tomato paste in the remaining frying fat. Stir in the flour. Gradually stir in the beer and 1⁄2 liter of water. Bring to the boil while stirring. Add the bay leaves and juniper. Approx. Simmer for 2 minutes.
- Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Layer the meat and vegetables alternately in a deep baking dish (approx. 25 cm Ø). Pour the sauce over it through a sieve. Cover and simmer in a hot oven for about 1 3⁄4 hours.
- For the herb toasties, wash the parsley and roughly chop the leaves. Cut white bread into pieces approx. 1 1⁄2 cm in size. Mix well with 3 tablespoons of oil, 1⁄2 teaspoon of salt, 1 tablespoon of paprika, and parsley. Spread on the Beef stew. Continue cooking uncovered for approx. 15 minutes.
