Of course, the question that immediately arises is why Brauhaus? I cannot give an exact answer. However, “just because it’s called that goulash” is not quite rolling here, because there are assumptions. Brauhaus is German for brewery.
And the goulash comes out... brewing. Or "brewery goulash". A name without fuss and fancy, because the ingredients contain beer.
It turns out the dish is as simple and honest as the name. But it's worth making it - because despite its simplicity and honesty, it's... delicious!
We take:
- 500 grams of pork
- 1-2 onions
- 1 carrot
- 1-2 cloves of garlic
- 200 ml of beer (you can dark, you can light, here as you like)
- 600 ml vegetable broth
- Half a spoonful of mustard
- 1 tbsp. a spoonful of tomato paste
- 1 tablespoon sour cream (but you can not do without)
- Frying oil - ideally butter or ghee
- Salt, pepper and paprika to taste
- Optionally flour to thicken the sauce
How we cook:
Cut the meat into pieces and fry in melted butter until golden brown. season with salt, pepper and paprika.
Chop the onion, grate the carrots, chop the garlic, and send all this to the pan to the meat when the juice evaporates from there. When the onions become translucent and the carrots are soft, add the mustard and tomato paste.
We continue to fry for five minutes, after which we pour in the beer, and then the broth. Cover with a lid, simmer for about an hour.
When we see that the meat is ready, and the sauce has reached the desired thickness, add sour cream, stir, warm up and - voila! You can serve. If the sauce still does not boil down, it can be thickened with flour (but tastier - without it).
Bon Appetit!