Salzburg beer meat

Ingredients for 5 servings:

• 800 g beef goulash
• 3 large carrots
• ¼ celeriac
• 2 large onions
• 3 tbsp tomato paste
• 4 tbsp flour
• 500 ml beer, dark
• 300 ml water
• 1 tsp vegetable stock powder
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cut the beef goulash into bite-sized pieces. Peel the carrots, celery, and onion and dice them roughly. Brown the meat in a pan, then remove. Roast the vegetables in the roasting residue. Stir in the tomato paste, flour, and spices, and deglaze with water. Stir well until the sauce thickens, then add the dark beer. Now add the meat cubes, cover, and simmer over low heat for about 2 hours, until the meat is nice and tender. Serve with pasta and chopped herbs.