Cuisine of Slovenia’s Regions: Beef Goulash with Dark Beer
- 800 g beef,
- 3–4 large onions,
- a small clove of garlic,
- 0.5 L dark beer,
- cayenne pepper or a pinch of chilli,
- bay leaf (to taste),
- fat (lard, butter or vegetable oil).
Peel the onion and chop it finely. Melt the fat in a small heat-resistant pan, add the onions, cover and fry on low heat for about 10–15 minutes. While frying, if necessary, add 50 mL of water. Peel and finely chop the garlic, then grind it in a meat grinder or a blender.
Cut meat into small cubes. Add grated garlic to the onion. Fry it with onions for about 2 minutes, then remove them from the pan and add the meat into it. Meat should be fried for as long as it does not stick to the bottom of the pan. Then sprinkle it with fried onions, add beer and seasonings. Add spices to taste. Bring to a boil and simmer on low heat for 2 hours. During this time, some of the liquid will evaporate and a delicious sauce will remain.
While cooking the goulash, also make a side dish – mashed potatoes and bread balls (cmoki).