German Pork and Beef Beer Goulash

5 from 5 votes

An authentic recipe for German beer goulash. Instructions how to prepare this dish in a saucepan, or slow cooker/ crock pot or in a pressure cooker.

Course Main Course

Cuisine German

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 807kcal

Roughly dice the onions into bite-sized pieces.
1 kg onion
In a large pot or Dutch oven (at least 5 quarts), melt the butter over medium heat. Add the onions and sauté until they're soft and translucent, about 5-7minutes.
2 tablespoon butter
Add both the beef and pork to the pot, stirring occasionally until the meat islightly browned on all sides.
750 g diced beef, 750 g diced pork
Add in the paprika, tomato paste, and caraway seeds. Stir everythingtogether and cook for another minute, making sure to stir constantly so thes pices don't burn.
2 tablespoon tomato paste, 2 tablespoon paprika, 1 teaspoon caraway seeds
Pour in the beef stock and beer, then give everything a good stir. Reduce the heat to low and let it simmer gently. Season with salt and pepper to taste
500 ml dark German Beer, 750 ml beef broth, salt and pepper to taste
Cover and cook on low heat for 1½ to 2 hours, stirring occasionally, until the meatis fork-tender and practically falling apart.
To thicken the goulash, mix 1 tablespoon of cornstarch with a splash of cold water to make a slurry, then carefully stir it into the pot. Increase the heat slightly and let it bubble for a few minutes until the sauce thickens. If you'd like it even thicker, repeat with another tablespoon of cornstarch slurry until you reach your desired consistency.
2 tablespoon corn starch

Prepare the beer goulash and follow the instructions for beer goulash in a saucepan until step 4.
Pour the cooked ingredients into your slow cooker/ crockpot and add the beef stock/ beef broth. Pour in the beer and set your slow cooker/ crockpot to high.
Cook in the slow cooker for around 5-6 hours until the meat falls off the fork. To thicken the goulash sauce, carefully stir in a tablespoon cornflour / plain flour. Increase the heat, as this should thicken the sauce. If the sauce is still too thin, stir in another tablespoon of cornflour/ plain flour, until the desired consistency is achieved.

Prepare the beer goulash and follow the instructions for beer goulash in a saucepan until step 5.
Add the lid to the pressure cooker and cook at high pressure for 45 minutes.
Once the lid is removed, you can thicken the sauce by mixing in a tablespoon of cornflour. Bring the goulash back to boil with the lid removed to thicken the sauce. Should the sauce still be too thin, add an additional tablespoon cornflour until the desired consistency is achieved.