Swabian beer meat sweet and sour

Ingredients for 2 servings:

• 500 g beef goulash
• 75 g bacon
• 1 m.-sized onion(s)
• 2 tbsp clarified butter
• 1 tbsp flour
• ½ bottle of beer, dark
• pepper
• 1 tsp marjoram, dried
• ½ bay leaf
• 2 tbsp parsley, freshly chopped
• 3 tbsp white wine vinegar
• 1 tsp sugar
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Wash the goulash, pat dry, and cut into bite-sized pieces if necessary. Dice the bacon. Peel and finely chop the onions. Heat the clarified butter in a roasting pan. Brown the meat cubes well on all sides. Add the ham cubes and onion and fry. Then sprinkle with flour and deglaze with the beer. Bring briefly to a boil, season with pepper, marjoram, and add the bay leaf. Simmer for 1-2 hours. If the broth reduces, add a little more of the dark beer at a time. Finally, add the parsley and season the goulash with salt, sugar, and vinegar to taste. Thicken the broth with a dark sauce thickener, if desired. Suitable side dishes include boiled potatoes, pasta, or homemade spaetzle with lamb’s lettuce.