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