German Pork and Beef Beer Goulash


I am not sure if I told you but I started a new job back in November and decided to invite my new colleagues Lynne and Katie back for dinner. I wanted to cook them something warming, healthy and of course German.

Everybody knows that Goulash originated from Hungary, but it has been adapted over the centuries by Austrians and Germans and now you can find hundreds of different varieties.  As you remember I served it with a Sauerkraut Combo for a dinner party last year and a Cranberry variation at Christmas.  I like making Goulash for dinner parties as you can prepare it in advance and it always tastes better the next day.



This is a variation of the traditional Bavarian Beer Goulash recipe that uses German Black Beer (Schwarzbier). As my local supermarket did not stock Black Beer mainly because they do not have proper refrigeration equipment (read more on modern refrigeration equipment) I used Erdinger Dunkel, which is quite common in England. Erdinger Dunkel is a dark wheat beer; that has a lovely malty flavour to it and rounds this dish off nicely. Your can normally find it in the larger supermarkets in the International Beer section.

If you have a specialist off license near you have a look our for beers called Köstritzer , Eibauer, Krombacher Dark, Kaiserdom Dark, Mönchshof Schwarzbier, Shiner Bohemian Black Lager.

Best serve it with some boiled potatoes, noodles or dumplings. I hope you will like, it! My colleagues did 🙂

5.0 from 1 reviews
German Pork and Beef Beer Goulash
Prep time
Cook time
Total time
Serves: 4
  • 750 g diced beef
  • 750 g diced pork
  • 500 ml dark German Beer
  • 750 ml beef stock
  • 1 kg diced onions
  • 2 table spoon butter
  • 2 table spoon tomato paste
  • 3 tsp paprika
  • 1 tsp cumin seeds
  • 2 tsp corn flour (or plain flour)
  • salt and pepper to taste.
  1. In a large saurcepan heat up the butter and fry the onions until translucent.
  2. Add the meat and fry until lightly browned.
  3. Stir in the salt, pepper, paprika and cumin and fry for another minute while continunley stirring.
  4. Add in the beefstock and beer and reduce the heat.
  5. Cook on a low heat for about 1½ or 2 hours until the meat is very tender.
  6. Add in the corn flour to thicken the sauce until you achieved the desired consistency.
  7. Serve with noodles, potatoes or dumplings.



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