Beer goulash

Préparation

1. Since we prepare our beer goulash in a Dutch oven (Petromax Feuertopf ft9), we first light the briquettes in a chimney starter. In total, 16 Kokoko Eggs briquettes by McBrikett are used. While they are heating, we do the prep work. The beef is cut into approx. 3 x 3 cm cubes. The mushrooms are cleaned and the onions are sliced into strips. Once the briquettes are ready, a little clarified butter is added to the Dutch oven, which is placed on the chimney starter with the glowing coals. When the pot is hot, the goulash is seared in batches. Do not add all the meat at once, as we want proper browning. For 2 kg of beef, it should be seared in 3–4 batches.

2. Once the meat is well browned on all sides, it is removed from the Dutch oven and set aside. Next, the onions and tomato paste are added to the pot. They are sautéed and well combined. Now the browned meat is returned to the pot, along with the herbs and spices, and the mushrooms are added as well. Everything is mixed thoroughly.

3. Now the goulash is deglazed with beef stock and beer and stirred again. The Dutch oven is closed with its lid, and the briquettes are distributed above and below the pot. We cooked the beer goulash on a Petromax Feuertopf table fe45. 7 briquettes are placed underneath and 9 on top of the lid. The cooking time is about 90–120 minutes. Stir occasionally during cooking. Toward the end, new briquettes may need to be added as the heat decreases after about 90 minutes.

4. The goulash is ready when the meat literally melts on your tongue. If the sauce is still too thin at the end of cooking, thicken it with a little starch or sauce thickener and bring it briefly to a boil again. This beer goulash is incredible! The hop aroma and caramel malt from the Th. König lager beer create an unbeatable flavor. The result is rich, round, and intensely aromatic. The tender meat melts in your mouth – an absolutely amazing taste experience!