This German version of an originally Hungarian dish features bite-sized cut pork roast simmered in a sauce of local Dunkelbier, broth, tomato and mustard and finished off with a touch of sour cream. Best served with spätzle and red cabbage or some roasted brussel sprouts.
About this Recipe
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Gulasch is a warming, nourishing stew that’s traditionally Hungarian (check out this more traditional Hungarian gulasch recipe), but today’s Gulasch recipe is a bit less traditional ditching the peppers and cooking the beer and broth based sauce until thick, lastly adding a spoon of sour cream for a velvety texture. The thicker texture is perfect to cling onto your spätzle (I most definitely recommend making these very simple German noodles to go along with your Gulasch!). I also made some easy roasted brussel sprouts to go along with my Gulasch, but a side of simmered Rotkohl would be heavenly with this as well.
Growing up, I have always loved Gulasch in all of its shapes and forms. I can’t say that I prefer one over the other, as they all have their own qualities and strengths. I love this Gulasch with a beer-based sauce for its simplicity and depth in flavor. When using beer, make sure to pick one that’s not too hoppy or sweet, such as a simple pilsner or lager would be good options, and try to buy local as much as possible to support our local breweries during this rough time when they can’t have their Biergarten open for you. I actually used a Dunkelbier by KC Bier Co, which worked well and has a pretty mild flavor.
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Go ahead and bake a batch of this Gulasch for dinner this weekend, and please leave a comment below on how you liked it! Also, if you have any recipe requests or just want to say hi, all are welcome!
Scroll on down for the recipe, now in printable version.
Beer Cocktails are way underrated in my opinion. Especially during my pregnancy, I have been enjoying a fair share of non-alcoholic beers to create mocktails with.
Today’s beer cocktail pairing for the German beer gulasch is a welcome refresher into Spring and Summer.
It features Bärenjäger honey liqueur, a German specialty liqueur from the 18th century made with lots of real honey that’s naturally sweetening your favorite cocktails.
Stir together gin, lemon juice, and Bärenjäger Honey in a pint glass. Fill glass partway with ice. Top with beer and stir gently to combine. Top with bitters, if using, and garnish with a lemon slice.
- 1 oz gin
- 3/4 oz fresh lemon juice
- 1/2 oz Bärenjäger Honey Liqueur
- 8 oz cold Pilsner
- Angostura bitters(optional + just a dash)
- Lemon slice for garnish
more German Recipes with Beer
My next recipe is inspired by one of my favorite little restaurants in my German hometown of Trier and it just so happens to be a bagel shop! Make sure to subscribe to my blog now, so you’re not missing out when this new Einkorn Bagels post goes live!
Biergulasch: German Pork Gulasch with Beer
- 500 g pork roast excess fat trimmed
- 1 tsp paprika use the sweet kind, but you can also add some sharp paprika, which will make this dish more spicy
- 2 Tbsp butter
- 1 tsp dijon mustard
- 1 Tbsp tomato paste
- 1 onion large, chopped
- 2 cloves garlic minced
- 1 carrot shredded
- 200 ml beer I used a local dunkel beer, but most beers will work (I would not go with a hoppy beer)
- 600 ml vegetable broth
- 1 Tbsp ketchup or to taste
- 1 Tbsp sour cream
- salt + pepper
- Cut your trimmed pork roast into bite sized chunks. Melt the butter in a deep skillet on medium high and sautee pork on all sides until nice and browned. Season with salt, pepper and the paprika powder.
- Add the onion, garlic and sautee for a minute, then add tomato paste and mustard and sautee for another minute while stirring.
- Pour the beer into the skillet and allow to simmer and reduce for about 5 to 10 minutes before adding the broth. Add lid and simmer on low to medium heat for one hour.
- Remove the lid and allow to simmer and reduce to thicken the sauce. Alternatively, you can also mix some of the sauce with some cornstarch (start with 1 tsp) and pour it back in to thicken. Season to taste with ketchup, salt, pepper and mustard. Then stir in the spoon of sour cream and let melt into the sauce. Serve with spätzle or dumplings and red cabbage or brussel sprouts. Guten Appetit!
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.