Brauhaus goulash

Ingredients:

• 800 g beef goulash, diced
• 2 onions, finely chopped
• 2 cloves of garlic, minced
• 2 red peppers, diced
• 2 tbsp vegetable oil
• 2 tbsp sweet paprika powder
• 1 tsp cumin seeds
• 1 tsp marjoram
• 1 tsp thyme
• 1 bay leaf
• 500 ml beef broth
• 250 ml dark beer (e.g. stout or dark lager)
• 2 tbsp tomato paste
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Sour cream (optional, for serving)
• Bread or potato dumplings (for serving)

1. Brown meat:
   • Heat the vegetable oil in a large pot over medium-high heat.
   • Add the diced beef goulash and fry on all sides. Remove the meat from the pot and set aside.
2. Fry vegetables:
   • In the same pot, sauté the chopped onions and diced red peppers until soft and slightly caramelized.
   • Add the minced garlic and sauté for another minute.
3. Add spices and herbs:
   • Stir in the sweet paprika powder, caraway seeds, marjoram, thyme and bay leaf. Cook for a minute to release the flavors.
4. Deglazing the pot:
   • Pour the dark beer into the pot to deglaze the bottom of the pot. Any frying residue will come off.
5. Return meat:
   • Put the fried beef goulash back into the pot and mix with the sautéed vegetables and spices.
6. Add liquids:
   • Stir the beef broth and tomato paste into the pot. Season with salt and pepper to taste.
7. Simmer goulash:
   • Bring the mixture to a boil and then reduce the heat. Cover the pot and simmer the goulash for about 2 to 2.5 hours until the meat is tender.
8. Taste:
   • Taste the goulash and adjust the spices if necessary. You can add more paprika, salt or pepper to taste.
9. Serve:
   • Remove the bay leaf before serving.
   • Serve the Brauhaus Goulash hot and garnish with chopped parsley.
   • Optionally, you can add a dollop of sour cream on top.
   • Accompany the goulash with bread or potato dumplings.