Beef goulash on beer

In well heated oil fry finely chopped onion, add crushed garlic and meat cubes. Fry the meat well on each side to soak up all the juices.

When the meat is browned on each side, add the seasonings - salt, paprika, pepper and cumin. It's important to add the paprika right now. If added earlier, it will start to burn and give an unpleasant aftertaste.

Pour about half of the beer over the roasted meat and add chopped red peppers, tomatoes and mustard. Leave to simmer and let the alcohol from the beer evaporate.

Then add the rest of the beer and top up with water, so that the liquid is just above the meat. Cook the stew over a medium heat for about 2 hours, stirring after an hour.

When the meat is soft, add the starter - flour dissolved in water, let it cook and stir frequently.