Traditional Hungarian goulash is a popular dish, ideal for meetings with friends or various social events. However, many people like to add to this food dark beer. This unusual ingredient softens the meat and at the same time gives the course a rich caramel aroma and a slightly bitter touch. Thanks to it, this delicacy acquires a unique character that significantly distinguishes it from other versions of goulash.
- Dark beer in goulash softens the meat and gives the dish a caramel aroma.
- Goulash on dark beer has an intense taste and tastes even better the next day.
- The delicacy is created by very slow stewing over low heat.
Goulash on dark beer is ideal for family dinners, festive lunches or festive gatherings. Meat stewed in beer is extremely tender and the resulting taste is so intense that lovers of this food cannot praise it enough. After a serving of this hearty meal, the plates are often completely clean, and it tastes even better the next day.
The secret lies in slow cooking. The meat is stewed for several hours over low heat until it almost falls apart in the mouth. In addition, dark beer provides a wonderful aroma that spreads throughout the kitchen during cooking.
You will definitely love this famous goulash. (illustrative photo)
Source:
iStock
For an unconventional goulash with dark beer, you will need it:
- 1 kg of beef,
- 2 onions,
- 3 cloves of garlic,
- 2 tablespoons of wheat flour,
- 2 tablespoons of tomato puree,
- 1/2 teaspoon of hot pepper,
- 2 teaspoons of sweet paprika,
- 1/2 tablespoon marjoram,
- 1/2 tablespoon cumin,
- 500 ml dark beer,
- 2 teaspoons of mustard,
- 500 ml of broth,
- 5 grains of allspice,
- 3 bay leaves,
- salt and black pepper (to taste),
- a handful of parsley,
- oil for frying.
Cut the beef into cubes, salt and pepper. Heat the oil in a pot, brown the meat thoroughly and then set it aside. In the same pot, fry the chopped onion until translucent. Add the chopped garlic and sauté for another minute, being careful not to burn it. Sprinkle the base with flour and stir-fry for about a minute.
Add the tomato puree, both types of pepper, marjoram and cumin and sauté for another minute. Pour in the dark beer, mix and loosen any baked-on pieces from the bottom of the pot with a wooden spoon. Add mustard, bay leaf and allspice. Finally, stir in the broth and bring to a boil.
Return the roasted meat to the sauce. If the stew is too thick, add a little more stock or water. Cover the pot and simmer on low heat for two to three hours. Stir the stew occasionally so that it does not burn. Add broth as needed during cooking. Season with salt and pepper towards the end and sprinkle with chopped parsley before serving..
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