Pork goulash

Ingredients for 4 servings:

• 1 kg pork goulash
• 3 m.-sized onion(s)
• e.g. butter or clarified butter
• 2 carrots
• 1 bell pepper(s), red
• ½ tube(s) tomato paste
• 1 tsp mustard
• 1.2 liters of meat broth or vegetable broth
• 0.33 liters of beer
• salt and pepper
• Paprika powder
• n. B. garlic
• 2 tbsp crème fraîche
• e.g. sauce thickener or flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 10 minutes

Heat butter or clarified butter in a deep saucepan. Brown the goulash in it and season. When the meat has taken on a nice color and the water has evaporated, add the diced onion, crushed garlic, grated carrots, mustard, and tomato paste and fry briefly. It’s okay if some of the meat browns on the bottom of the pan; this will give it a nice roasted aroma. Then deglaze with the beer and let it reduce. Top up with the stock and simmer with the lid on for about an hour, stirring occasionally. Dice the bell peppers, add them, and let everything simmer for another 30 minutes. About five minutes before the end of the cooking time, stir in the crème fraîche and thicken with a little sauce thickener or flour, if desired. Season again before serving.