German Beer Goulash

Directions

1. In a 5-liter saucepan, add olive oil and fry the onions until translucent. Add the meat and fry until lightly browned. Stir in the salt, pepper, paprika, tomato paste, and cumin seeds and fry for another minute while continually stirring. Add in the beef stock/ beef broth pour in the beer and reduce the heat.

2. SAUCEPAN: Cook on low heat for about 1 ½, or 2 hours until the meat is tender. To thicken the goulash sauce, carefully stir in a tablespoon of flour. Increase the heat, as this should thicken the sauce. If the sauce is still too thin, stir in another tablespoon of cornflour/ plain flour, until the desired consistency is achieved.

3. SLOW COOKER: Prepare the beer goulash and follow the instructions for beer goulash in a saucepan, then pour the cooked ingredients into your slow cooker/ crockpot and add the beef stock/ beef broth. Pour in the beer and set your slow cooker/ crockpot to high. Cook in the slow cooker for around 5-6 hours until the meat falls off the fork. To thicken the goulash sauce, carefully stir in a tablespoon of flour. Increase the heat, as this should thicken the sauce. If the sauce is still too thin, stir in another tablespoon of cornflour/ plain flour, until the desired consistency is achieved.

4. PRESSURE COOKER: Prepare the beer goulash by following the instructions and pour all ingredients into the pressure cooker. Add the lid to the pressure cooker and cook at high pressure for 45 minutes. Once the lid is removed, you can thicken the sauce by mixing in a tablespoon of flour. Bring the goulash back to boil with the lid removed to thicken the sauce. Should the sauce still be too thin, add an additional tablespoon of flour until the desired consistency is achieved.