Beer-Infused Pork Goulash – A Cozy German Recipe
Discover the Rich Flavours of Beer-Infused Pork GoulashHearty, bold, and deeply satisfying, Beer-Infused Pork Goulash is a traditional German dish that brings together rustic flavours and comforting textures in every bite. Originating from Central Europe and popularized throughout Germany, goulash has long been a staple of home kitchens and beer halls alike. What sets this version apart is the use of dark lager and caraway seeds, two ingredients that infuse the stew with its unmistakably German character.In this Beer-Infused Pork Goulash, tender cubes of pork shoulder are slow-cooked with sweet onions, carrots, paprika, and a touch of tomato paste. But it’s the lager—rich and malty—that adds a depth of flavour, while caraway delivers the dish's signature earthy aroma. The result is a warming stew with a subtle tang and complex spice that’s perfect for cozy evenings.Whether served with Spaetzle (check my recipe) bread dumplings, or buttery mashed potatoes, Beer-Infused Pork Goulash offers an authentic taste of German culinary heritage. It’s a one-pot meal that’s not only filling but steeped in centuries-old tradition—perfect for sharing with family and friends.
Ingredients
- 3 Tbsp canola oil, divided 1.5:1.5
- 1 kg pork neck, cubed into 3 to 4 cm pieces
- salt and pepper
- 2 large onions, finlely chopped
- 1 large carrot, finely diced
- 1 leek, finely sliced (optional)
- 1-2 tsp caraway seeds
- 50 g tomato paste
- 1 tsp ground paprika
- 2 tsp dried oregano
- 2 Knorr stock pots, chicken or beef
- 2 bay leaves
- 500 ml Castle Double Malt Lager
- 1 Tbsp brown sugar
- 1-2 tsp maizena (cornflour), optional
- 4 Tbsp sour cream (optional)
- 5 g fresh chives, chopped (optional)
Instructions
- Brown the Pork for Deep Flavour:Heat half of the oil in a cast iron pot over medium-high heat. Add the pork in batches to brown it well on all sides—don’t overcrowd the pot, as you want to brown the meat, not steam it. Season with salt and pepper, then transfer to a plate and set aside.
- Sauté the Onions Until Translucent:In the same pot, add the remaining oil if needed and stir in the onions. Cook for about 6 minutes, or until they start to become soft and translucent.
- Add Aromatics and Vegetables:Add the carrot, leek (if using), and caraway seeds to the pot. Stir everything together and cook for 2 minutes, allowing the flavours to develop.
- Build the Base with Tomato and Spices:Mix in the tomato paste, sweet paprika, and dried oregano. Stir well and cook for another 2 minutes to deepen the flavour and coat the vegetables.
- Deglaze and Add the Liquids:Add the stock pots (or broth cubes), bay leaves, Castle Double Malt Lager, and a pinch of sugar. Return the pork to the pot, stir thoroughly, and make sure everything is evenly combined.
- Slow Simmer Until Tender:Cover the pot with a lid and reduce the heat to low. Let the goulash simmer for 2 to 2½ hours, or until the meat is tender and the sauce has thickened. Check occasionally to ensure there is enough liquid—add water as needed to maintain the right consistency.
- Adjust Seasoning and Thicken (Optional):Once the pork is fork-tender, taste and adjust the seasoning. If you’d like a thicker sauce, mix 1–2 teaspoons of cornflour with cold water until smooth. Add the slurry gradually, bringing the goulash to a gentle boil while stirring continuously, until you reach the desired consistency.
- Serve with Traditional German Sides:Serve hot, topped with a dollop of sour cream and a sprinkle of fresh chives. Pair with traditional sides like homemade Spaetzle (check my recipe), bread dumplings or potato dumplings, and a crisp green salad for a full German comfort meal.
Notes
Time-Saving Method (Pressure Cooker):
If you’re short on time, this goulash can also be prepared using a pressure cooker. Cut the pork into larger chunks, approximately 6 cm in size, and sear them on both sides in a hot pan until browned. Transfer the pork to the pressure cooker, then add the remaining ingredients: onions, carrot, leek, caraway seeds, tomato paste, paprika, oregano, stock pots, bay leaves, lager, brown sugar, and the seared meat. Cook under pressure for 1 hour, until the pork is tender and nearly falling apart. Once done, transfer the goulash to a pot. In a separate bowl, mix Maizena (cornstarch) with a little cold water. Bring the goulash to a gentle boil, then stir in the cornstarch slurry to thicken the sauce to your desired consistency.
If you’re short on time, this goulash can also be prepared using a pressure cooker. Cut the pork into larger chunks, approximately 6 cm in size, and sear them on both sides in a hot pan until browned. Transfer the pork to the pressure cooker, then add the remaining ingredients: onions, carrot, leek, caraway seeds, tomato paste, paprika, oregano, stock pots, bay leaves, lager, brown sugar, and the seared meat. Cook under pressure for 1 hour, until the pork is tender and nearly falling apart. Once done, transfer the goulash to a pot. In a separate bowl, mix Maizena (cornstarch) with a little cold water. Bring the goulash to a gentle boil, then stir in the cornstarch slurry to thicken the sauce to your desired consistency.