100 g clarified butter, 750 g pork (cut into cubes), Salt, pepper, 200 g onions, 10-15 small white onions, 1 sprig (each) oregano, rosemary, 1/8 tsp. ground caraway seeds, 1/2 liter beer (Pils), 100 ml beef fond, 150 g fresh white mushrooms, 1 tsp. butter, 4 tblsp. grated pumpernickel
1. Heat the clarified butter in the roaster on the stovetop, and brown the goulash in it on all sides at high temperature. Season with salt and pepper. Peel all the onions, then dice the normal onions and the pickels.
2. Add the diced onion and pickle to the meat, sauté briefly, and then add the herb sprigs and the caraway, the seasonings, the small white onions, and half of the beer. Mix the rest of the beer with the beef fond, and pour 150 ml of it into the Saft-O-Matic to begin with.
3. Continue stewing the goulash at 180 degrees for about 50 minutes. While it is cooking,refill the Saft-O-Matic with some of the beer-fond mixture as needed.
4. In the meanwhile, trim the mushrooms, cut them into quarters, and braise for 3-4 minutes in melted butter in a pot. Add the mushrooms to the goulash at the end of the cooking period, and sprinkle grated pumpernickel over it, to thicken the sauce.
Serve with: Fried potatoes, bread dumplings, salad, Spaetzle, Rösti.
Place the seasoned meat on the edge of the roaster, the vegetables in the middle. Distribute the clarified butter on top. Only pour in 1/4 liter of the beer. Pour the beef fond into the Saft-O-Matic. Set at "Pork roast - 1,0 kg."
