Beer goulash is a traditional dish of Ukrainian cuisine, which is usually prepared for the Maslenitsa holiday. But this does not mean at all that it cannot be cooked on a regular day. Of course, the inhabitants of Transcarpathia recommend cooking this dish in a cauldron and on a fire. But on the stove it turns out just as well. Therefore, we offer a recipe adapted to the home cooker for an amazingly tasty and aromatic beer goulash.
Ingredients:
- 1 kg of beef or pork meat;
- 0.5 liters of dark beer;
- 6 cloves of garlic;
- 3 medium carrots;
- ½ head of kohlrabi cabbage;
- 2 sweet apples;
- 3 bay leaves;
- 1 pod of red hot pepper;
- 2 tbsp. l. sweet ground paprika;
- 1 l. tomato juice;
- 3 medium onions;
- salt and pepper;
- sunflower oil.
Preparation:
- Peel and dice the carrots with the kohlrabi cabbage. If there is no such cabbage, then you should not replace it, it is best to exclude it from the recipe altogether.
- Pour the oil into a cast-iron skillet (cauldron) and heat well.
- Peel the onion, chop it, put it in hot oil and fry until golden, stirring occasionally.
- When the onion turns golden, you need to top it up with tomato juice, preferably homemade, and season with ground sweet paprika.
- Mix the tomato mass thoroughly. Then put cubes of carrots and kohlrabi cabbage in it, bring to a boil and simmer until half cooked.
- Meanwhile, wash the meat and cut into small pieces. Note that for this goulash, you can use both beef and pork in a 1: 1 ratio.
- Put pieces of meat in a cauldron with vegetables and simmer all together for 30-40 minutes. During this time, the meat should be completely cooked.
- After half an hour, peel the apples, cut into large cubes and put in a cauldron with vegetables and meat. If the apples are homemade, then they do not need to be peeled.
- Following the apples, send a hot pepper pod, bay leaves and garlic to the cauldron. Season everything with salt and pepper, add beer and cook until the ingredients are fully cooked. As a rule, after adding beer, the brewing process takes no more than 10-15 minutes.
- After a quarter of an hour, remove the goulash with Zakarpatskiy beer from the heat, sprinkle on plates and serve!
