- Brown meat:
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the diced beef goulash and fry on all sides. Remove the meat from the pot and set aside.
- Fry vegetables:
- In the same pot, sauté the chopped onions and diced red peppers until soft and slightly caramelized.
- Add the minced garlic and sauté for another minute.
- Add spices and herbs:
- Stir in the sweet paprika powder, caraway seeds, marjoram, thyme and bay leaf. Cook for a minute to release the flavors.
- Deglazing the pot:
- Pour the dark beer into the pot to deglaze the bottom of the pot. Any frying residue will come off.
- Return meat:
- Put the fried beef goulash back into the pot and mix with the sautéed vegetables and spices.
- Add liquids:
- Stir the beef broth and tomato paste into the pot. Season with salt and pepper to taste.
- Simmer goulash:
- Bring the mixture to a boil and then reduce the heat. Cover the pot and simmer the goulash for about 2 to 2.5 hours until the meat is tender.
- Taste:
- Taste the goulash and adjust the spices if necessary. You can add more paprika, salt or pepper to taste.
- Serve:
- Remove the bay leaf before serving.
- Serve the Brauhaus Goulash hot and garnish with chopped parsley.
- Optionally, you can add a dollop of sour cream on top.
- Accompany the goulash with bread or potato dumplings.
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