Fine Beer Goulash, with Malt Beer, Onions and Tomatoes

Pat the meat pieces dry, peel the onion and chop it roughly. Wash the tomatoes, cut off the stem and cut the tomatoes in half. Heat the clarified butter in a casserole. Fry the pieces of meat vigorously and take them out of the casserole again. Briefly fry the onions in the pan, add the tomatoes and tomato paste and sweat. Add the meat again, sprinkle with the flour and the malt beer Deglaze and bring to the boil. Season with salt and pepper. Stir in parsley, thyme and honey and cover the goulash for about 90 minutes. let simmer. Rice, potatoes or pasta go very well as a side dish.