Brewmaster casserole

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4.1 167
Braised in dark wheat beer, the goulash is particularly tender. The stew owes its fine smoked flavour to the sliced sausages.
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 8
  • 1.8 kg triggered lean pork neck
  • 6 Landjäger (approx. 240 g)
  • 5 Onions
  • 3 Rod/s Leeks
  • 3 TABLESPOONS Oil
  • 2 TABLESPOONS Flour
  • 1 bottle (à 500 ml) dark wheat beer
  • 2 can(s) (each approx. 425 ml) cherry tomatoes
  • 7-10 Tbsp salt and pepper
  • 2 TABLESPOONS demerara sugar
  • 2 TEASPOONS Sweet peppers
  • 1 piece (approx. 5 cm) Horseradish
  • 400 g Schmand

Directions

  1. 1

    Dab meat dry and cut into large cubes. Cut Landjäger into thick slices. Peel and roughly dice onions. Clean, wash and cut leek into pieces. Heat oil in a large frying pan. Brown the meat in it in portions. Add sausage and fry briefly. Remove everything.

  2. 2

    Fry the onions and leek in hot frying fat. Dust with flour and sauté briefly. Add meat and sausage again. Deglaze everything with beer, cherry tomatoes and juice and 200 ml water. Season well with salt, pepper, sugar and paprika powder. Cover and stew for about 1 1⁄2 hours, stirring several times.

  3. 3

    For the dip, peel the horseradish, grate finely and mix with sour cream. Season to taste with salt and pepper. Season casserole dish with salt and pepper. Serve with horseradish sour cream.

Nutrition Facts

KCAL
610 kcal
CARBS
10 g
FATS
42 g
PROTEINS
43 g