Beer Goulash

Remove the skin from the onions and cut them into thin strips. Stir with a pinch of sugar and a little salt and pull. Cut the beef into 2 cm cubes and stir with a little bit of paprika powder. Flour it just before roasting. Heat lard in a large roasting pan or possibly saucepan, and sizzle the meat all over and remove. If necessary, sear in separate stages. Sauté the chopped onions in the roasting mixture until they are fawn brown. Repeatedly add the meat and brown it with a little bit of mustard and paradeis pulp. Season with salt, caraway, marjoram, bay leaf spice and chopped garlic. Stir well and add vinegar and 250 ml of the beer. Clean the mushrooms and cut them into slices. Add to the meat and let it soften in about 90 min with the lid closed. Repeatedly add a little bit of beer depending on the liquid level. Shortly before the end of the cooking time, mix in the brown bread crumbs and stir the goulash to a creamy consistency.

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