Black Beer Goulash with Spaetzle

Black Beer Goulash with Spaetzle
Quantity Ingredient
350 g Beef goulash
350 g Pork goulash
20 g Butter Lard
1 Onions
30 g Carrots
30 g Celery
30 g Leeks
1 Bay leaves
1 tbsp Fresh Rosemary
1 tbsp Tomatoes pulp
0,2 l Black Beer
0,5 tsp Sugar
Pepper & Salt
150 g Spätzle Noodles
1 tsp Starch Flour
50 g Streaky bacon
20 g Butter

Black beer goulash with Spätzle tastes strong and is slightly spicy. Heat the lard in a casserole dish. Cut beef goulash a little smaller, fry vigorously and fill onto a plate. Cut the pork goulash into small pieces, fry them vigorously and fill onto the plate. Peel and dice the onion, carrots, celery and leek and fry lightly in a pot. Add the bay leaf, rosemary and tomatoes to the marrow and braise briefly. Deglaze with black beer. Add the goulash together with the collected juice and round off with sugar. Season with salt and pepper and cover with a lid. Set the temperature to medium. Black beer goulash 60 minutes stew. Cook the spaetzle, pour into a sieve and leave to cool. Remove the goulash from the sauce with a skimmer and set aside. Puree the sauce, pour back into the pot, extend with black beer as required and thicken with a little mixed starch flour. Add the goulash and keep warm. Cut the bacon into small cubes. In a pan let out butter and fry bacon. Add the spaetzle and sauté briefly. Serve black beer goulash with spaetzle.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
727 kcal
46 g
59 g
27 g

(C)opyright by Marions Kochbuch