Walsum dark beer goulash

Ingredients for 5 servings:

• 1 kg pork (shoulder), lean
• 2 kg onions
• 1 ½ liters of beer (malt beer)
• 650 g vegetables of your choice (e.g. carrots, cauliflower, beans, etc.)
• 250 g tomato paste
• 2 cups sour cream (150 g each)
• Paprika powder
• Allspice, ground
• Parsley, chopped
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onions and cut into eighths. Cut the meat into goulash pieces. Trim and chop the vegetables. Brown the onions in a large pot or roasting pan. Once the onions have reduced by at least half, brown the meat in another pot and season with salt and pepper. If the meat is well browned, the onions will also be cooked through. Now add the onions to the meat (or the meat to the onions – depending on what was in the larger pot) and cook everything together for a few more minutes. Then add the vegetables and tomato paste and season with paprika, ground allspice, salt, and pepper. Spices, of course, are “to taste.” Deglaze with the beer and simmer gently for 45 minutes. Then reduce the heat and let the mixture cool slightly. Season with sour cream (do not boil it to prevent it from curdling). Finally, add the parsley and season to taste with the spices you used above. It goes great with boiled potatoes.