German Pork and Beef Beer Goulash
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.
Servings 4 people
Calories 807kcal
Ingredients
- 750 g diced beef 1.6 lb
- 750 g diced pork 1.6 lb
- 500 ml dark German Beer see post for subsistutes
- 750 ml beef stock 26.4 fl oz
- 1 kg onions 35 oz
- 2 tablespoon butter
- 2 tablespoon tomato paste
- 3 teaspoon paprika
- 1 teaspoon caraway seeds
- 2 tablespoon corn flour or plain flour
- salt and pepper to taste
Instructions
Cook in a saucepan
- Roughly dice the onions.
- In a large saucepan (at least 5 lr) melt the butter and fry the onions until translucent.
- Add the meat and fry until lightly browned.
- Stir in the salt, pepper, paprika, tomato paste and caraway seeds and fry for another minute while continually stirring.
- Add in the beef stock/ beef broth and pour in the beer and reduce the heat.
- Cook on a low heat for about 1 ½ or 2 hours until the meat is tender.
- 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.
Cook in a slow cooker or crock pot
- 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.
Cook in a pressure cooker
- 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.
Nutrition
Calories: 807kcal | Carbohydrates: 36g | Protein: 90g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 697mg | Potassium: 2183mg | Fiber: 5g | Sugar: 13g | Vitamin A: 433IU | Vitamin C: 25mg | Calcium: 135mg | Iron: 6mg