Goulash (carbonades) in Flemish.

Goulash (carbonades) in Flemish.

Goulash (carbonades) in Flemish.

Goulash (carbonades) in Flemish. Traditional Belgian beef goulash in beer (in Flemish style) is a very tasty, rich and colorful dish.

Each country has its own national recipe for meat dishes, which is popular and is the country's hallmark. Flemish goulash also belongs to such dishes. An amazingly tasty, beautiful-looking, aromatic dish, which the Belgians themselves call "Flemish Carbonates".

Flemish is a part of Belgium, where, in fact, this goulash is served. My husband, who lived in Holland, but half an hour from Flemish, said that they loved to go to Flemish on weekends specifically to taste Flemish carbonates.

Dark beer and bread with mustard add a special taste to this dish, which are added to the meat and, with prolonged stewing, completely transform the taste of beef. Despite the fact that no special products are used in the recipe, the goulash turns out to be very tasty and aromatic. During the stewing process, the bread simply disintegrates and dissolves in the beer, thickens and ultimately forms an incredibly rich sauce.

Let's make Flemish goulash together. We will prepare all the products according to the list. The beer must be dark, ideally Trappist, but any dark beer is fine. It is also better to take bread with rye.

Ingredients

Beef - 500 g
Vegetable oil - 2 tablespoons
Bacon - 50 g
Onions - 100 g
Dark beer - 330 ml
Bread - 100 g
Flour - 1 tablespoon
Brown sugar - 1 tablespoon
Mustard - 3 tablespoons
Thyme - 2 sprigs
Bay leaf - 1 pc.
Vinegar - 1 tablespoon
Salt to taste

Step by step recipe.

Wash the beef, dry and cut into large pieces.
Put the bacon in the pan and add 1 tbsp. vegetable oil. Fry the bacon until caramelised and add the beef. Fry pieces of beef from all sides until golden brown.

Transfer the meat to the deep-bottomed saucepan or saucepan in which you plan to cook the goulash. Peel the onions and cut them into thin half rings.

Fry the onions in a skillet with the remaining vegetable oil. Fry the onions for about 7-10 minutes, until they are lightly browned. Add flour and mix the onion and flour well.

Now pour in the beer and scrape the bottom with a good wooden spoon so that the caramelized onion particles also get into the goulash.

We spread the onion in the beer to the meat. Add vinegar, brown sugar, bay leaves and a couple of fresh thyme sprigs. Salt the sauce to taste. Cover the saucepan with a lid and leave the goulash to simmer over medium heat for 30 minutes.

In 30 minutes our goulash will look like this.
Grease a piece of bread generously with mustard. Put it in a saucepan on top of the goulash and squeeze the bread into the sauce a little. Cover the saucepan with a lid again and simmer the goulash until the meat is tender over low heat for about 60 minutes.
It is customary to serve Flemish goulash with French fries.

Goulash (carbonades) in Flemish.

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