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Brewery goulash - hearty inn classic for cold spring days

2020-05-04T13:08:45.634Z


The brewery goulash is a hearty classic that many know from the tavern. But you can also easily cook it at home and enjoy it.


The brewery goulash is a hearty classic that many know from the tavern. But you can also easily cook it at home and enjoy it.

  • The weather is still so changeable that hearty stews can land on the plate.
  • The brewery goulash tastes hearty and good.
  • The recipe takes little preparation time.

We are in spring. And even if everyone is longing for permanently warm days: Peter does not yet think that it is ready. That is why the sun and rain alternate constantly. And with both, the temperatures. 

And let's be honest: Who wants to enjoy a light summer meal with drizzle and single-digit temperatures? Let alone heat up the grill outdoors? Nobody! For this reason, we are going to grab a dish today that is predestined for this dirty weather. And gives us the last energy to successfully leave the cold days behind us: a brewery goulash.

Brewery goulash: one of many warming options

The brewery goulash is just one of many ways to prepare a substantial pot dish . Let's think of the many other types of goulash. Or the pound stew, a cabbage soup with sausage and meat and an Irish stew *, to name just a few. You can see that there is a large selection! And there is something for every taste.

The name is program

Where does the brewery goulash get its name from? Well, there is beer in it . So the name says it all. But no worry! You don't really taste the beer *. And also in the event that children sit at the table: the alcohol evaporates over the braising time of three hours.

Read more: Alcohol in food - does it really overcook? There is a catch you should know

The preparation of the 

Nothing easier than that. You really only have to invest a quarter of an hour to prepare all the ingredients. And then another 15 minutes to put everything in the pot. From this point on, this goulash really does itself . Only at the end is it refined with sour cream and fresh parsley. That's it.

Refinement options for a one-pot dish

If you want to do without side dishes, peel and quarter the potatoes and add them one hour before the end of the cooking time. The result is a great one-pot dish, meaning: everything that lands on the plate is prepared in a pot.

The side dishes for that 

Ribbon pasta, spaetzle, napkin dumplings - all of these go well with this goulash. It makes sense to do the little ones a favor and ask about their favorite side dish ! When it comes to salads, there is also one thing: what tastes good is allowed. And if there is no salad: Don't have a guilty conscience, because there will be plenty of it again in summer ...

Also very tasty: It's so easy to make sliced ​​pork with mushrooms

Recipe for the brewery goulash

Servings: 6
Preparation time: 15 minutes
Preparation time: 3 hours

You need these ingredients for the brewery goulash

  • 1.5 kg beef goulash
  • 3 tbsp lard (alternatively clarified butter)
  • 800 g onions *
  • 3 tbsp tomato paste
  • 3 colorful peppers
  • 5 cloves of garlic
  • 3 bay leaves
  • 200 ml crème fraîche
  • 500 ml dark beer
  • 1 L beef stock
  • 1 bunch of parsley
  • 2 tsp caraway seeds
  • 2 to 3 tbsp cornstarch and some cold tap water (to thicken)
  • Salt (for seasoning)
  • Pepper (for seasoning)

How to prepare the brewery goulash

  • Sear the meat in portions in the heated lard (from all sides). 
  • Add the onions (quartered), the peppers (cut into large cubes) and the garlic (finely chopped) and fry with them.
  • Mix in the tomato paste * and sprinkle with the paprika powder and also roast.
  • Add the bay leaves and the caraway, deglaze with beer and pour in the beef stock.
  • Let it simmer for three hours (with the lid closed). (if you use a Dutch oven: also fire from above with briquettes)
  • Refine with crème fraîche and mix in finely chopped parsley. If you want, you can mix 2 to 3 tsp cornstarch in a little cold water and thicken the goulash to the desired consistency . Simply stir in and bring to the boil.
  • Season with salt and pepper before serving.
  • The recipe for brewing goulash in the video

    Read also: This hearty goulash stew combines two delicious dishes

    Anja Auer

    Wash before eating? Definitely not with these foods!

    To the photo gallery

    Anja Auer is the editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the subject of "grilling" which is produced by a woman in German-speaking countries. Most of the recipes work not only on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill.

    Source: merkur

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