Oct 062016
 

bavarian brauhaus goulash
Ingredients Bavarian Brauhaus Goulash

500 g pork stew meat
2 tbsp clarified butter
1/2 tsp German mustard
1 tbsp tomato paste
1 medium size onion, chopped
1 garlic clove
1 carrot, grated
200 ml German beer
600 ml vegetable broth - How to make Vegetable Broth -
salt, pepper, mild paprika powder to taste
1 tbsp creme fraiche or heavy cream (sour cream might be good as well)

Cooking Instructions Bavarian Brauhaus Goulash

- Heat clarified butter in a skillet.
- Brown meat on all side on high heat for 1-2 min. Spice to taste.
- Chop onions, grate carrot, press garlic through a garlic press.
- When meat has nicely browned and there is no water anymore in the pan, add garlic, onions, carrot, mustard and tomato paste. Fry for 2 min.
- Add beer, cook until no liquid is showing anymore. Add broth.
- Cover skillet and let cook for about 1 hr, in pressure cooker 35 min.
- 5 min before cooking time has ended add cream and if you like mix 1 tbsp corn starch with cream which will thicken the sauce.

Serve with Spätzle, mashed or boiled potatoes, dumplings or Serviettenknoedel.
source: chefkoch.de

CLICK HERE to Find the recipes for RED CABBAGE and HOME MADE SPAETZLE

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 October 6, 2016  Posted by at 10:25 am Brauhaus Goulash Tagged with: , , ,

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