Belgian goulash with beer (vlaamse stoofkarbonaden)
My king really likes this goulash and I make it from time to time. The beer should be brown and of good quality. When the goulash is brewed, the bitterness of the beer is not felt at all. It is interesting that the density of goulash is obtained from a piece of bread spread with mustard and cooked in goulash.
- Pour 2 tablespoons of oil into the pan and fry the diced meat until it changes color on all sides. Not all at once. Put the meat in a bowl, sprinkle with flour, stir and keep warm.
- At the same time, fry the onion in 2 tablespoons of oil in a sieve, add a little sugar. When the onion has caramelized, add the meat and pour in the beer. Add salt, thyme and bay leaf. (The beer has yet to cover the meat.) Cover and simmer over very low heat for 1 hour.
- Spread mustard on a piece of bread. Put the bread over the goulash, the side coated with mustard on the bottom, press to immerse the bread in the goulash. Cover and simmer over very low heat for 1.5 hours. Before the end of cooking, add ground pepper.
- Serve with mashed potatoes, pasta or french fries.