Beer Goulash of Lamb

For the lamb beer goulash, first cut the meat into small cubes of about 2 cm and cut the onions into strips. Also cut the carrots, celery and leek into fine strips. Heat the oil in a pot and brown the meat well until it is light brown. Remove with a slotted spoon.

Now sauté the onion strips until light brown. Then add the meat and vegetables, sauté briefly and season with salt, pepper, bay leaves, mustard and garlic. Sauté again, stir in the tomato paste and deglaze with beer.

Let it boil down to about one third. Now add beef broth and cook for about 1 1/2 hours until the meat is tender. Season the lamb beer goulash again to taste. If necessary, stir in a small flour-butter ball and thicken the sauce with it.

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