Goulash (Carbonates) in Flemish
Traditional Belgian goulash made from beef, very tasty, rich and colorful dish.
Beef – 500 g
Vegetable oil – 2 tbsp.
Bacon – 50 g
Onions – 100 g
Beer dark – 330 ml
Bread – 100 g
Flour – 1 tbsp.
Brown sugar – 1 tbsp.
Mustard – 3 tablespoons
Thyme – 2 sprigs
Bay leaf – 1 pc.
Vinegar – 1 tbsp.
Salt – to taste
- 170 kCal
- 2 hours
In each country there is a national recipe for meat dishes, which is popular and is the visiting card of the country. It is to such dishes and refers goulash in Flemish. Surprisingly tasty, beautiful-looking, fragrant dish, which the Belgians themselves call “Flemish Carbonadas”.
Flemish is part of Belgium, where, in fact, they serve such goulash. My husband, who lived in Holland, but a half hour drive from Flemish, told me that they were very fond of going to Flamandy on a weekend specially to taste the Carbonates in Flemish.
A special taste of this dish is given to dark beer and bread with mustard, which are added to the meat and with prolonged extinguishment completely transform the taste of beef. Despite the fact that there are no special products in the recipe, goulash is very tasty and aromatic. Bread in the process of extinguishing simply disintegrates and dissolves in beer, thickens and eventually forms an incredibly rich sauce.
Let’s cook the goulash in Flemish together. Prepare all the products on the list. Beer must be dark, ideally – Trappist, but any dark beer is quite suitable. Bread is also better to take rye.
We will wash the beef, we will cut it and cut it into large pieces.
Put the bacon into the frying pan and add 1 tbsp. vegetable oil. Fry the bacon until caramelization and add the beef. Fry the pieces of beef from all sides to a ruddy crust.
Transfer the meat into a saucepan or a saucepan with a thick bottom, in which you plan to cook goulash.
Bulbs clean and cut into thin semirings.
Fry the onions in a frying pan with the addition of the remaining vegetable oil. Onion fry about 7-10 minutes, until it is browned. Add the flour and mix well the onion with flour.
Now let’s pour the beer and a well with a wooden spoon will scratch it on the bottom so that the caramelized pieces of onions also get into the goulash.
We spread onions in beer to meat. Add the vinegar, brown sugar, bay leaf and a couple of twigs of fresh thyme. Solim sauce to taste. Cover the sauté pan with a lid and leave the goulash to cook on medium heat for 30 minutes.
After 30 minutes our goulash will look like this.
A piece of bread is abundantly greased with mustard. We put it in the saucepan over the goulash and slightly press the bread into the sauce. Again, cover the stewpan with a lid and stew goulash until the meat is ready on a slow fire for about 60 minutes.
Serve goulash in Flemish with french fries, preferably with French fries in Belgian.
Carbonadas in Flemish – a surprisingly fragrant and satisfying dish, which, I’m sure, will suit your taste and your household. Bon Appetit!