Brewery goulash

Ingredients for 4 servings:

• 1 kg beef from the rump
• 1 ½ onions
• 1 garlic clove(s)
• 1 bell pepper(s)
• 150 ml white wine
• 300 ml wheat beer, dark
• 1 tsp salt
• 1 tsp pepper
• 1 pinch of chili powder
• 1 tsp nutmeg
• 5 tbsp, heaped tomato paste
• Oil or lard

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Slice and salt the beef. Dice the onions, garlic, and bell peppers. Heat a pan with oil or 1 tablespoon of lard and sear the meat. In a separate pan, glaze the garlic and onions and deglaze with white wine. Add the onions and garlic to the meat, then add all the spices. Then add the tomato paste and shortly after, deglaze with the beer. Simmer on a medium heat on an induction hob. The total cooking time is approximately 2 hours and 45 minutes. After approximately 2 hours and 15 minutes, add the bell peppers. Potatoes or spaetzle are recommended as a side dish.