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Traditional German Beer Goulash | Hearty & Tenderly Braised
(0)
120 min
Masterpiece
Knuspr-Küche
Klassisches deutsches Biergulasch mit zart geschmortem Rindfleisch, reichlich Röstzwiebeln und einer herrlich sämigen Dunkelbiersauce. Serviert mit feinen Butterspätzle.
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3–4 cm cubes. Peel the onions and cut into fine half-rings. Peel the carrots and slice into bite-sized pieces. Finely chop the garlic.
Searing & braising
Heat 2 tbsp clarified butter in a heavy Dutch oven. Sear the beef in batches over high heat on all sides until nicely browned all over. Then remove the meat and set aside.
In the same pot, slowly sauté the onions over medium heat until golden brown and soft (approx. 10 minutes). Add the sliced carrots, chopped garlic, and 2 tbsp tomato paste, and sauté for 2 minutes while stirring.
Chef's tip
For the best flavor, a malty dark beer, black beer, or Franconian country beer works best. The malt sweetness harmonizes perfectly with the braised onions.
Reheated the next day, the goulash tastes almost even better as the flavors infuse wonderfully overnight.
30 min
Under an hour
