Ingredients:
800 g beef goulash, diced
2 onions, finely chopped
2 cloves of garlic, minced
2 red peppers, diced
2 tbsp vegetable oil
2 tbsp sweet paprika powder
1 tsp cumin seeds
1 tsp marjoram
1 tsp thyme
1 bay leaf
500 ml beef broth
250 ml dark beer (e.g. stout or dark lager)
2 tbsp tomato paste
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Sour cream (optional, for serving)
Bread or potato dumplings (for serving)
Directions:
Brown meat:
Heat the vegetable oil in a large pot over medium-high heat.
Add the diced beef goulash and fry on all sides. Remove the meat from the pot and set aside.
Fry vegetables:
In the same pot, sauté the chopped onions and diced red peppers until soft and slightly caramelized.
Add the minced garlic and sauté for another minute.
Add spices and herbs:
Stir in the sweet paprika powder, caraway seeds, marjoram, thyme and bay leaf. Cook for a minute to release the flavors.
Deglazing the pot:
Pour the dark beer into the pot to deglaze the bottom of the pot. Any frying residue will come off.
Return meat:
Put the fried beef goulash back into the pot and mix with the sautéed vegetables and spices.
Add liquids:
Stir the beef broth and tomato paste into the pot. Season with salt and pepper to taste.
Simmer goulash:
Bring the mixture to a boil and then reduce the heat. Cover the pot and simmer the goulash for about 2 to 2.5 hours until the meat is tender.
Taste:
Taste the goulash and adjust the spices if necessary. You can add more paprika, salt or pepper to taste.
Serve:
Remove the bay leaf before serving.
Serve the Brauhaus Goulash hot and garnish with chopped parsley.
Optionally, you can add a dollop of sour cream on top.
Accompany the goulash with bread or potato dumplings.