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Hungry Mutineer: Von Trapp’s Hungarian Goulash and Helles Lager


VT Helles Lager

Nothing makes a Hungry Mutineer happier than a delicious meal paired with fine beverage. At Seattle’s latest hotspot Von Trapp’s on Capitol Hill they serve hearty German and Central Eurpoean fare along with delicious German and German-style brews. One of Chef Pete Fjosne’s favorite pairings is Helles Lager with his recipe for Hungarian goulash. The Helles Lager is so refreshing against the rich creamy spice of the goulash making for a satisfying combination. Pick up some Helles Lager and give this recipe a whirl to see what the fuss is about.

Hungarian Goulash
(Serves 8)

5 lbs. lean beef, cubed
4 c. canned San Marzano peeled tomatoes, pureed
1 TBS. onion powder
1 TBS. granulated garlic
2 TBS. salt
2 TBS. Hungarian paprika
2 TBS. Spanish smoked paprika
3 c. water
3 c. beef stock
½ c. canola oil
1 qt. carrots, peeled and chopped
1 qt. Yukon potato, chopped
1 c. sour cream
Chives, as garnish

In a heavy bottom pan over medium high heat sauté the beef in canola oil until brown, approximately 5 minutes. Draining the fat and add the beef to a large stockpot with the pureed tomato, water, beef stock, and spices. Cook over medium heat until beef is almost tender, approximately 30 minutes. Add the carrots and potatoes and simmer until fully cooked but not mushy, approximately 15 minutes.

Divide between eight bowls and garnish with a dab of sour cream and sprinkling of chives. Enjoy with a cold pint of Von Trapp’s Helles Lager.


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