Mixed goulash Trinä style

Ingredients for 4 servings:

• 500 g goulash, mixed (pork and beef)
• 2 onions, diced
• 2 cloves garlic, finely chopped
• 1 bell pepper(s), red, diced
• 1 carrot(s) (coarsely grated)
• 2 tbsp tomato paste
• 1 tsp mustard, medium hot
• 1 small bottle(s) of beer (brown beer, 0.33 ml)
• 600 ml meat broth
• Salt (to taste)
• Pepper (to taste)
• Paprika powder, sweet (to taste)
• ½ cup crème fraîche
• 2 tbsp oil or clarified butter for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the bite-sized meat cubes in batches in oil or clarified butter until well browned. Allow any meat juices to evaporate as much as possible. Add the onions, garlic, bell peppers, carrots, tomato paste, and mustard and fry for about 5 minutes. Deglaze with the brown beer and reduce by at least half. Pour in the meat stock and simmer on low heat with the lid on for 1.5 hours, stirring occasionally. At the end of the cooking time, stir in half a cup of crème fraîche. If the sauce is too runny, you can thicken it with a little sauce thickener, but the onions make the goulash so creamy that this is usually not necessary. Season to taste and serve with potato dumplings or spaetzle.