Ll s lamb goulash in guinness recipe
LL s Lamb Goulash in Guinness recipeThis article was published by: Matthew
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Recipe introThis recipe for "LL's Lamb Goulash in Guinness" is a hearty and flavorful dish that combines tender lamb with the rich and robust flavors of Guinness beer. The slow-cooked goulash is infused with a blend of aromatic spices and vegetables, resulting in a comforting and satisfying meal. The addition of Guinness adds depth and complexity to the dish, creating a unique and delicious flavor profile. Whether served with crusty bread or creamy mashed potatoes, this lamb goulash is sure to become a favorite comfort food.
Keywords: lamb goulash, Guinness, recipe, hearty, flavorful
Ll s lamb goulash in guinness recipe details
|boneless leg of lamb, cut into 1 inch cubes
|canola or safflower oil
|1 ½ tsp
|garlic, minced very finely
|red wine vinegar
|red currant jelly or brown sugar
|24 fluid ounce(s)
|Guinness stout, 2 bottles
|salt & pepper to taste
InstructionsRemove the fat layer from lamb leg before cubing the meat. Season the meat cubes with salt and pepper and dredge with flour; shake off any excess.
Melt 1 tablespoon of butter and one tablespoon of oil in a heavy Dutch oven like “Le Creuset” over medium high heat until hot but not smoking. Add the lamb cubes and sauté until well browned on all sides. Work in batches so as not to crowd the meat cubes, or they will steam instead of sauté. Add butter and oil as necessary. Transfer the meat cubes to a separate container and keep warm
Add rest of butter and oil to the Dutch oven and melt over medium to medium high heat. Add the onions and cook, stirring occasionally until browned, about 15 minutes. Towards the end of the cooking time add the garlic and paprika. It is important to brown the onions (and the meat) evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning, but not so often as to interrupt the browning process.
Deglaze the pot with the beer, scraping with a wooden spoon to loosen any brown bits and bring to a boil. Add the meat to the pot, stir in the thyme, bay leaves, mustard, sugar or jelly and vinegar.
Simmer covered, over low heat or in 130 to 150° Celsius (270 to 300 Fahrenheit) preheated oven until meat is very tender, about 2 hours.
Remove bay leaves, adjust seasoning and serve with potatoes, green salad and Guinness.
The goulash tastes even better reheated and also freezes well.
ca. 40 min
Grade of difficulty:
Calories per portion:
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