Dark beer herb goulash

Ingredients for 4 servings:

• 1 ½ kg beef goulash
• 4 onions
• 4 carrots
• 1 tbsp tomato paste
• 2 tbsp mustard
• 500 ml dark beer or malt beer
• 400 ml beef stock
• 1 tsp paprika powder
• ½ tsp oregano
• 3 bay leaves
• 4 sprigs of fresh thyme
• 2 tsp cornstarch
• salt and pepper
• Oil for frying
• 1 piece(s) butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Wash the beef, pat dry, and sear in a little oil with a knob of butter. Chop the onions and carrots, add them to the meat, and sear briefly. Add the mustard and tomato paste, sear briefly, and season with salt and pepper. Deglaze everything with the beer and simmer for a good 10 minutes until a thick sauce has formed. Pour in the stock and a little water, if needed, into the goulash. Add the thyme sprigs, oregano, and bay leaves, and simmer covered on low heat for at least 2.5 hours. When the meat is nice and tender, season the goulash again with salt and pepper. Mix the cornstarch in a coffee cup of water and add it to the meat. Bring the goulash to a boil briefly. Serve with spaetzle or polenta.