Goulash with Worcestershire dark beer sauce

Ingredients for 4 servings:

• 1 kg beef goulash
• 1 bottle of dark beer
• 2 bottles of Worcestershire sauce (Dresden style)
• 1 onion(s)
• sage
• Thyme
• salt and pepper
• Flour, double-handled
• 1 tsp cocoa
• Fat for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Marinate the beef goulash in the Worcestershire sauce overnight, turning it over halfway through. Finely chop the onion and brown it in a large roasting pan with a little fat. Drain the meat, reserving the stock. Pat the meat dry with kitchen paper and lightly coat in double-purpose flour, salt, and pepper it. Add the meat to the onions and brown it thoroughly. Deglaze with dark beer. If more sauce is needed, add more dark beer accordingly. Add the herbs. Add the reserved marinade, cover, and simmer for about 45-60 minutes, depending on the size of the pieces. Then reduce the sauce to the desired consistency. 1 teaspoon of cocoa gives it a nice dark color. Serve with bread dumplings, potatoes, or pasta.