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Goulash with wheat bock beer

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Ingredients for 4 servings:

  • 1 kg goulash, mixed
  • ½ liter Bockbier (Weizenbockbier)
  • 5 m.-sized onion(s)
  • 125 g bacon, diced
  • ½ tube(s) spice paste (goulash cream), hot, approx. 80 g
  • 1 tsp caraway seeds
  • 1 tbsp maple syrup
  • n. B. Oil

Instructions

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

from the pressure cooker

Roughly dice the onions and fry with the bacon in a pan until translucent. Remove both from the pan. Add a little oil and brown the meat. Once the meat has browned, add the goulash cream. Deglaze the meat with the beer. Return all ingredients to the pan and season with caraway seeds and maple syrup. Bring the beer to a boil, then cover the pan and simmer under pressure for 35 minutes.

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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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