Cut the meat into bite-size pieces. Mix together the lager beer, wine, soup herbs, onions, bay leav

1/2 l pale lager 1 kg of beef (or venison) 1 l red wine 1/2 l vegetable stock 1 bunch of herbs, finely chopped 4-6 onions, chopped 2 tablespoons tomato paste 6 bay leaves 3 tablespoons freshly ground black pepper 1 tablespoon flour 1 tablespoon lemon zest 1 teaspoon crushed cumin salt 1 tablespoon sweet paprika 1/2 tablespoon cayenne pepper Meat pokrájejte bite size pieces. Mix beer, wine, herbs, onion, bay leaf and crushed black pepper. Marinate meat for a week. Sear the meat on a lot of hot grease, then Baste with marinade. Add the lemon zest, tomato paste, cumin, cayenne pepper and paprika. Again Baste with marinade to keep the meat has just sunk,, Cover and simmer for 90 minutes. As the liquid evaporates, add the marinade, stirring constantly. bac If you are experiencing marinade, Baste vegetable broth. Dopepřete and Dosolo if necessary. If necessary Thicken the sauce with flour. This is the Bavarian stew with a rich, distinctive beer sauce. Is it much different from Vienna or the Czech goulash. Weekly marinade gives the meat a wonderful flavor.
Cut the meat into bite-size pieces. Mix together the lager beer, wine, soup herbs, onions, bay leaves and the ccrushed black pepper. Marinade meat for 1 week. Brown the meat over very high heat. Baste with the marinade. Add the lemon zest, tomato paste, caraway seeds, Cayenne pepper and paprika. Baste again with the marinade. Pour enough of the marinade over the meat to cover it and stew for 90 minutes. As liquid evaporates, continue adding marinade, Stirring often. When marinade runs the contest, use vegetable broth. Add salt and pepper as necessary. If needed, thickned the sauce with flour.
This is a Bavarian-style beef goulash with a rich beer sauce. It is very different from the Viennese or Czech style goulashes. The meat is marinated for a week (!) In wine and beer, giving it incredible flavor. Drawn from: http://www.kolarsky.com/family/cooking/cooking.htm
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