Goulash with beer and plum jam
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ingredients
3 tbsp pork lard 3 pcs onion 1 tbsp crushed cumin 400 g beef thigh 400 g pork neck 1 pcs fresh chilli pepper 3 cloves garlic 2,5 tbsp ground red pepper 2 tsp salt 1 tsp ground black pepper 500 ml gluten-free beer 3 tbsp plum jam 500 ml water 4 pcs potato
progress in the video above
Guaranteed unusual taste of goulash. And it’s guaranteed to get you – at the beginning, mildness transformed into a pleasant spiciness.
1.
In a large pot, melt the lard and fry the onions until soft.
2.
Then dust the onions with crushed cumin and stir.
3.
Add both meats cut into large cubes and stir until the meat is coated on all sides.
4.
Then add finely chopped chillies, garlic and sprinkle with ground red chillies, salt and black pepper.
5.
Toss the whole mixture well to combine the flavours.
6.
Then pour in the gluten-free beer and cook under a lid for about 30 minutes or until the alcohol from the beer is gone.
7.
Next, add the plum jam and stir until dissolved.
8.
Add more water as needed, so that the meat is covered and about 1 cm above.
9.
Cook the stew for a further 2.5 hours.
10.
Add the potatoes, cut into large cubes, and cook for a further 1 hour or until the meat is completely tender.
11.
Serve.
