1) Remove the peel from the onions and garlic, chop them. Heat a little oil in a saucepan and fry the onions until golden. Add the garlic and the chopped goulash meat, fry briefly. Add the diced bacon. 2) Pour the beer over it. Season with salt, bay leaf spice, thyme and pepper. 3) Stew the meat for about 1 hour. Whenever necessary, add the beef broth. 4) Just before the ragout is ready, add the bread cut into small pieces to the sauce. (The bread serves as a binding agent) Cook and season.
Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!
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