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Malt beer beef goulash from the pressure cooker

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Ingredients for 3 servings:

  • 500 g beef goulash
  • 3 onions
  • 2 tbsp clarified butter
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 250 ml malt beer
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp sweet paprika powder
  • n. B. Sauce thickener, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Heat the clarified butter in a pressure cooker. Cut the onions into eighths and fry. Then add the goulash, fry until crisp, and season with salt, pepper, and paprika. When the meat has taken on a nice brown color and the water has evaporated, add the mustard and tomato paste and continue frying briefly. Then deglaze the meat with the malt beer. Place the lid on the pressure cooker, pressing down on the second ring, and let the goulash simmer for about 30 minutes. Then thicken the goulash with a little thickener, if desired. Serve with spaetzle or dumplings and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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