For the beer goulash, chop the onions and cook in the melted butter in a pot until translucent. They should not become brown!
Peel the carrots and celery and also cut into small pieces and continue to sauté with the onion. Add pepper, rosemary and beer. Cut the meat into 2x2cm pieces and add. Important! Do not salt yet, otherwise the meat will be dry. Now simmer on low heat for at least 1 hour.
Then add 1-2 tsp salt. Now peel potatoes, cut into quarters and steam over the goulash for 20-30 minutes using a steamer insert. Finally, to thicken the sauce, mix the cream or sour cream with the flour and a little water and stir into the beer goulash and bring to the boil again.
Preparation Tip:
The beer goulash goes very well with the same beer as a drink.
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