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🍰 Beer Beef Goulash with Fluffy Yorkshire Puddings

705 kcal · 30 min · 4 servings

Ingredients

• beef goulash 1 kg
• onions, yellow 2 pcs.
• sunflower oil 3 tbsp
• thyme, fresh 5 g
• bacon strips 150 g
• wheat flour, Type 405 170 g
• beer 300 ml
• beef broth 300 ml
• bay leaves, dried 2 pcs.
• salt pinch
• pepper, black ground pinch
• brown sugar 1 tsp
• balsamic vinegar, light 1 tsp
• carrots 500 g
• eggs 4 pcs.
• milk 200 ml
• butter 2 tbsp

Instructions

1. 1. Rinse the beef goulash under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Halve the onions and remove the skin.
4. 4. Cut the onions into small cubes.
5. 5. Heat one tablespoon of oil in a large pot.
6. 6. Sear the meat in batches until well browned.
7. 7. Remove the browned meat from the pot.
8. 8. Set the meat aside.
9. 9. Rinse the thyme sprigs under water.
10. 10. Reheat the pot.
11. 11. Fry the bacon, onions, and thyme for three to four minutes.
12. 12. Dust the mixture with three tablespoons of flour.
13. 13. Cook the flour for one to two minutes while stirring.
14. 14. Deglaze the mixture with beer.
15. 15. Pour in the broth.
16. 16. Return the meat to the pot.
17. 17. Add bay leaves, salt, pepper, sugar, and balsamic vinegar.
18. 18. Simmer the goulash with the lid closed for one to two hours.
19. 19. Stir the goulash occasionally.
20. 20. Add more broth if necessary.
21. 21. Peel the carrots.
22. 22. Cut off the ends of the carrots.
23. 23. Slice the carrots.
24. 24. Add the carrots to the goulash after one hour of cooking time.
25. 25. Cook the carrots along with the goulash.
26. 26. Whisk the eggs in a bowl.
27. 27. Pour the milk into the eggs.
28. 28. Add two generous pinches of salt.
29. 29. Whisk the mixture well.
30. 30. Stir in the remaining flour.
31. 31. Let the batter rest for thirty to sixty minutes.
32. 32. Preheat the oven to 225 degrees Celsius (convection).
33. 33. Grease a muffin tin.
34. 34. Place the muffin tin in the hot oven for about eight minutes.
35. 35. Stir the batter well again.
36. 36. Fill the batter quickly into the indentations.
37. 37. Fill the indentations to about one-third full.
38. 38. Bake the Yorkshire puddings for fifteen to eighteen minutes.
39. 39. Remove the puddings when they have risen and are golden brown.
40. 40. Carefully remove the Yorkshire puddings from the oven.
41. 41. Season the goulash again with salt, pepper, sugar, and vinegar.
42. 42. Serve the goulash together with the Yorkshire puddings.

Nutrition per serving

• kcal: 705
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 61 g