Get all the Thirsty Traveler recipes and tips for making great meals with wine, beer and spirits from around the world in the new Road Recipes cookbook. Order it today! Host Kevin Brauch and chef Jonathan Bisek

Ingredients:

Yield: 4 servings

1-1/2 lbs. cubed beef shoulder
2 Tbs. canola oil
1/3-cup yellow onion, diced
pinch of caraway seeds
2 Tbs. paprika, ground
6 Tbs. tomato puree
pinch of black pepper
2 cups beer.
1/4-cup flour
dash of salt
2 cloves garlic, crushed
pinch of marjoram

Directions:

1. In a large pot heat up the oil, add the onions and stir fry until golden brown. Add the caraway seeds just before the onions are finished cooking.
   
2. Add the cubed beef to the pot and brown briefly.
   
3. Stir in the paprika, tomato puree, black pepper, beer.
   
4. Bring to a boil, then reduce the heat, cover the pot and let the goulash simmer for 45 minutes or until the meat is done, stirring occasionally.
   
5. After the meat has cooked, add the flour to thicken the goulash.
   
6. Stir in the salt, garlic and marjoram.
   
7. Continue to simmer over low heat for another few minutes.

To Plate: Garnish the goulash with a hard boiled egg cut into quarters, pimento or sliced red pepper, sliced raw onion and a small leaf of Boston lettuce.

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