Bavarian dark beer goulash

Ingredients for 4 servings:

• 3 m.-sized onion(s)
• 3 cloves garlic
• 1 kg beef goulash
• 1 bay leaf
• 3 scoops of juniper berries
• 1 tsp, heaped marjoram
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp, crushed paprika powder, hot
• 1 tbsp, heaped tomato paste
• 2 pinches of caraway
• 1 tsp brown sugar
• 1 tsp mustard, medium hot
• 2 tsp mustard, sweet
• 1 tbsp white wine vinegar
• 2 tbsp cranberry jelly
• ½ liter of beer (dark beer), e.g. Guinness
• 20 g clarified butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel and dice the onions. Peel and mince the garlic cloves. Heat the clarified butter in a pan and sear the diced beef goulash on all sides. Once seared, set the meat aside. Add the onions and garlic cloves to the pan’s drippings and sauté for a few minutes, stirring occasionally. Add the tomato paste to the pan and sear briefly. Return the meat to the pan. Add the sweet and hot paprika powder and sear briefly. Then deglaze with the dark beer. Add the bay leaf and juniper berries. Stir in the medium-hot and sweet mustard. Add the marjoram, brown sugar, caraway seeds, white wine vinegar, and cranberry jelly. Season with salt and pepper. Bring to a boil briefly. Simmer the goulash on low heat for about 2 hours. Don’t be too distracted by the taste of the beer while cooking. After two hours, the bitter taste of the dark beer is gone, leaving you with a delicious goulash that always delights my family. Afterward, you can, of course, flavor the goulash with sweet mustard and cranberry jelly.