Beef Goulash in Dark Beer with Coffee-Juniper Sour Cream

Name: Beef Goulash in Dark Beer with Coffee-Juniper Sour Cream
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 Portionen
Ingredients: 800g Beef (e.g. shoulder or shank, cut into cubes); 3.5 tbsp. Vegetable oil; 4 Shallots (halved or quartered); 250g Mushrooms (halved or quartered); 4.5 Carrots (cut into thumb-sized chunks); 1 bunch Soup vegetables (carrot, celery, leek, finely diced); 2.5 Garlic (chopped); 500ml Dark beer (e.g. Schwarzbier); 500ml Beef broth; 2.5 tbsp. Tomato paste; 2.5 tsp. Sweet paprika powder; 2.5 Bay leaves; 200g Sour cream; 7 Coffee beans; 4 Juniper berries; 1 tsp. Sea salt (to taste); 1 tsp. Honey (to taste)

2h 30m
- Vorbereiten 30 min
- Zubereiten 2h

Recipe for Fusiontec® Mineral Pro High Casserole

Zutaten

4 Personen

For the goulash:
800 g Beef (e.g. shoulder or shank, cut into cubes)
3.5 tbsp. Vegetable oil
4 Shallots (halved or quartered)
250 g Mushrooms (halved or quartered)
4.5 Carrots (cut into thumb-sized chunks)
1 bunch Soup vegetables (carrot, celery, leek, finely diced)
2.5 Garlic (chopped)
500 ml Dark beer (e.g. Schwarzbier)
500 ml Beef broth
2.5 tbsp. Tomato paste
2.5 tsp. Sweet paprika powder
2.5 Bay leaves
Salt and pepper to taste
Fresh parsley (for garnish)
For the coffee-juniper sour cream:
200 g Sour cream
7 Coffee beans
4 Juniper berries
1 tsp. Sea salt (to taste)
1 tsp. Honey (to taste)
For decoration:
Flat-leaf parsley Form

Preparation

Schritt 1

Heat vegetable oil in a WMF Fusiontec® Mineral Pro High Casserole. Brown the beef cubes in batches on all sides. Remove and set aside.

g Beef (e.g. shoulder or shank, cut into cubes)

tbsp. Vegetable oil

Schritt 2

In the same pot, sauté shallots, mushrooms, and carrots until lightly browned (approx. 5–7 minutes). Remove and set aside.

Shallots (halved or quartered)

g Mushrooms (halved or quartered)

Carrots (cut into thumb-sized chunks)

Schritt 3

Add diced soup vegetables (carrot, celery, leek) and tomato paste to the same pot. Sauté until lightly browned (approx. 5–7 minutes).

bunch Soup vegetables (carrot, celery, leek, finely diced)

tbsp. Tomato paste

Schritt 4

Return the seared meat to the pot. Deglaze with dark beer and beef broth. Add paprika powder and bay leaves. Bring to a boil, then reduce the heat and let simmer on low for 1.5 to 2 hours, stirring occasionally, until the meat is tender.

ml Dark beer (e.g. Schwarzbier)

ml Beef broth

tsp. Sweet paprika powder

Bay leaves

Schritt 5

Shortly before the end of the cooking time, return the sautéed shallots, mushrooms, and carrots to the pot. Simmer for another 15–20 minutes until everything is well combined and the carrots are tender.

Schritt 6

Toast the coffee beans and juniper berries in a small pan until fragrant (approx. 2–3 minutes). Grind finely in a mortar with the sea salt. Stir into the sour cream and mix well. Add honey to taste.

g Sour cream

Coffee beans

Juniper berries

tsp. Sea salt (to taste)

tsp. Honey (to taste)

Schritt 7

Serve the beef goulash on plates, garnished with fresh parsley. Serve the coffee-juniper sour cream on the side. Best enjoyed with potatoes, spaetzle, or noodles.

Flat-leaf parsley Form