John Myers
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Carbonade Flamande – Flemish Beer Goulash
The perfect carbonade flamande – flemish beer goulash recipe with a picture and simple step-by-step instructions.
goulash
- 2 tbsp Clarified butter
- 2 kg Diced beef
- 2 tbsp Flour
- 4 piece Onions
- 2 tbsp Sugar brown
- 3 piece Garlic cloves
- 1 piece Gingerbread
- 1 liter Leffe brune
- 2 piece Bouquet garni (bunch of mixed herbs)
- 1 tsp Mustard
- 1 pinch Salt and pepper
fries
- 1 kg Waxy potatoes
- 2 tbsp Oil
mayonnaise
- 2 piece Egg yolk
- 2 tsp Dijon mustard
- 1 tsp Salt
- 1 pinch Pepper White
- 2 tbsp White wine vinegar
- 300 ml Sunflower oil
mayonnaise
- For the mayonnaise, whisk the egg yolks with the mustard, salt and white pepper by hand. Withdraw the white wine vinegar. Now add the oil while beating constantly. First, drop by drop, until the mayonnaise thickens, then it can be poured in quickly. Season the mayonnaise to taste if necessary. Immediately fill into an airtight container and refrigerate until use.
goulash
- For the goulash, pat the meat dry. Heat the clarified butter in a large casserole and always fry the meat well on all sides in portions. Keep warm in another saucepan. As soon as all the meat is seared, put everything back in the casserole, flour and let simmer for a few minutes over low heat. Remove the meat from the casserole and set aside. Peel the onions, cut into large pieces and sauté brown over medium heat. Sprinkle with brown sugar and caramelize. Make sure that nothing burns on the bottom of the pot. Deglaze immediately with beer. Peel the garlic and chop in to fine slithers. Cut the breakfast cake into fine slices. Now put all the ingredients in the pot – season with mustard, salt and pepper. Let simmer for about 3 hours on low heat.
fries
- For the fries, peel the potatoes, cut into slices, wash and pat dry. Then deep fry.
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