John Myers
Köstritzer Black Beer Goulash
The perfect köstritzer black beer goulash recipe with a picture and simple step-by-step instructions.
for the spice bag
- 2 piece Onions
- 0,5 piece Red peppers
- 1 Handful Dry stone mushrooms
- 2 tsp Tomato paste
- 2 tbsp Flour
- 100 ml Red wine
- 0,5 l Köstritzer black beer
- 0,25 l Beef broth
- 50 ml Liquid cream
- Salt, pepper, paprika powder
- 1 piece Clove of garlic
- 2 disc Ginger
- Peppercorns, juniper berries, allspice seeds, mustard seeds, bay leaf
- Dice the peeled onions and peppers. Sear the meat in clarified butter, then add onions and peppers. Add the tomato paste and flour and deglaze with the red wine. Let it reduce. Then deglaze with about 150 ml of beer and reduce again. Add the rest of the beer (keep about 5 cl) and cook vigorously for about 5 minutes.
- Then reduce the heat, add the stock, put the lid on and cook on the low heat. Meanwhile, soak the mushrooms in water. Fill the spice bag (sliced garlic), tie and add to the goulash. When the mushrooms are soaked, add them along with the soaking water. Season with salt, pepper and paprika.
- At the end of the cooking time, remove the spice bag and stir the cream into the goulash. Bring to the boil and tie up with starch if necessary. Season to taste, add seasoning if necessary, add a little sugar if too bitter. Take the goulash off the stove, stir in the leftover sip of black beer, season to taste again and serve.
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