John Myers
Ingredients for 6 servings:
- 500 g goulash (pork)
- 500 g goulash (beef)
- 4 tbsp oil
- 1 large onion(s)
- 30 g butter
- 750 g potato(s), sliced
- 300 g beans, green
- 300 g mushrooms (chestnuts, porcini mushrooms, button mushrooms or similar) sliced
- ½ liter of beer (pilsner)
- 3 bay leaves
- 4 cloves
- salt and pepper
- Paprika powder, sweet
- some marjoram
- Caraway, ground
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Peel and finely chop the onion, and fry in hot oil at a moderate temperature (let it become translucent). Add the paprika (at a low temperature, otherwise it will become bitter) and stir it into the sautéed onion. Then add the goulash and fry. Season well with salt and pepper. Grease a casserole dish with butter (this recipe would also be suitable for use in a large earthenware pot instead of a casserole dish). Layer the goulash into the dish or pot, starting with the sliced potatoes, then the green beans, sliced mushrooms, and finally the fried goulash. Add the bay leaves, some marjoram, caraway seeds, and cloves. Finally, cover with a layer of potato slices. Add the beer. Cover the casserole dish or pot. Cook in a preheated oven (do not preheat if using a earthenware pot) at approximately 180°C for about 2–2.5 hours. Serve hot.
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