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Food: recipe of the week: Belgian beer goulash with fries

Easy Goulash Recipe

  Easy Goulash Recipe This easy goulash recipe is perfect for cold weather nights and to eat in front of the fireplace or watching the football game. © Provided by EVER AFTER IN THE WOODS how to make goulash or stew So what is goulash? Goulash is a “highly seasoned Hungarian soup or stew of meat and vegetables, flavored with paprika”, according to Wikipedia. So basically, a delicious thick soup. Do not be afraid of making a goulash, it is delicious and easy.

at least once in winter there is a braised dish. When choosing the recipes, we prefer to look outside the box: we like to be surprised by strange kitchens or sell our wanderlust with typical dishes. For example with this Stoofvlees.

Zu dem belgischen Biergulasch gibt es ganz stilecht Fritten. © Julia Uehren/ For the Belgian beer goulash, there is very stylish fries.

We ate this Belgian beer goulash with friends many years ago on a winter vacation in Brussels, today the meal at the table at home gave us many beautiful memories. The meat gets incredibly delicately tender and disintegrates in the sauce through the long cooking, around three hours.

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gets its typical sweet and sour taste through strong beer and Liège syrup, a product from the city of the same name in East Belgium. It consists of heavily boiled apples and pears and gives the court a very special sweetness. As a side dish, we had thick fries - as with most Belgians, which of course they call fries.

ingredients for 6 portions: 1.5 kg beef (e.g. club) from sustainable animal breeding 3 onions 2 toes garlic 3 tablespoons of clarified butter 2 bottles dark abbey (à 0.33 l) 500 ml beef fond 2 tablespoons of syrup 2–3 stems thyme 3 bay leaves 2 spice cloves 3 pime grains 2–3 slices of gray bread 2 tablespoons of sharp mustard 500 g thick french fries Preparation: Cut the meat into approx. 2 cm cubes. Peel the onions and garlic. Cut the onion into cubes, press the garlic through a garlic press. Heat the clarified butter in a large casserole and fry the meat in portions in portions, until it becomes brown on the outside. Take the meat out of the pot, reduce the heat and braise onions and garlic for 5 minutes over a low heat. Add the meat together with beer, beef fund, Liège syrup, thyme, laurel leaves, spice cloves and allspice grains and bring to the boil. Brush the gray bread generously with mustard and place it on the meat with the mustard side. Let the whole thing be braised for a good 3 hours over a low heat until the liquid is reduced and the sauce is creamy. Mix in between. Remove bread, laurel leaves and thyme stems before serving. Prepare fries fries according to package instructions and serve together with the meat.

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