Beer Goulash
Beer Goulash
Ingredients, serves four
How to prepare it:
Heat the lard in a roasting tin and fry the cubed pork neck in it. Add the onions, the tomato puree and the spices (except the salt). Douse with the Fohrenburger Stiftle, add bay leaves and the lemon and let it simmer for approx. 40 minutes, until the meat is tender. Then add the cubed pepper, bring to the boil and season with Crème Fraiche and salt. Mix the starch flour with some Fohrenburger Stiftle and add to the roasting tin. Serve with hearty bread or boiled potatoes.
Ingredients, serves four
- 800 g pork neck
- 400 g sliced onions
- 150 g tomato puree
- 400 g cubed red and green pepper
- 150 g Crème Fraiche
- 100 g lard
- 0,6 litres Fohrenburger Stiftle
- 1 lemon
- 3 bay leaves
- salt, pepper, paprika ground caraway seeds, starch flour
How to prepare it:
Heat the lard in a roasting tin and fry the cubed pork neck in it. Add the onions, the tomato puree and the spices (except the salt). Douse with the Fohrenburger Stiftle, add bay leaves and the lemon and let it simmer for approx. 40 minutes, until the meat is tender. Then add the cubed pepper, bring to the boil and season with Crème Fraiche and salt. Mix the starch flour with some Fohrenburger Stiftle and add to the roasting tin. Serve with hearty bread or boiled potatoes.
