icon Bayrisches Biergulasch
(Bavarian Beer Goulash)

from Gasthaus zum Löwen, Freising

This is a Bavarian-style beef goulash with a rich beer sauce. It is very different from the Viennese or Czech style goulashes. The meat is marinated for a week (!) in wine and beer, giving it incredible flavor.

Ingredients:
  • 1/2 liter pale lager beer (i.e. Freisinger Hoffbrauhaus Jägerbier, Flensburger Pilsener, Pilsner Urquell, Gambrinus)
  • 2.2 lbs stew beef (or venison or wild boar)
  • 1 liter red wine
  • 1/2 liter vegetable broth
  • 1 bunch soup herbs, finely chopped
  • 4-6 onions, chopped
  • 2 tbsp tomato paste
  • 6 bay leaves
  • 3 tbsp freshly ground black pepper
  • 1 tbsp flour
  • 1 tbsp lemon zest
  • 1 tsp caraway seeds, crushed
  • Salt
  • 1 tbsp sweet paprika
  • 1/2 tbsp Cayenne pepper

Preparation:

  1. Cut the meat into bite-size pieces. Mix together the lager beer, wine, soup herbs, onions, bay leaves and the ccrushed black pepper. Marinade meat for 1 week.
  2. Brown the meat over very high heat. Baste with the marinade. Add the lemon zest, tomato paste, caraway seeds, Cayenne pepper and paprika. Baste again with the marinade. Pour enough of the marinade over the meat to cover it and stew for 90 minutes.
  3. As liquid evaporates, continue adding marinade, stirring often. When marinade runs sout, use vegetable broth.
  4. Add salt and pepper as necessary. If needed, thickned the sauce with flour.
  5. Serve with Bavarian bread dumplings.
  6. YIELD: serves 4

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Last updated: October 12, 2010

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