Beer recipes

Pot roast in ketchup with horseradish

4 pieces of steak, salt, ground pepper, ground sweet paprika, 40 g of fat, 1 onion, 1 clove of garlic, 3 spoons of tomato ketchup, a little paprika vegetable stock, 1 spoon of breadcrumbs, 1.5 dl of pale Pilsner Urquell beer, freshly grated horseradish. Make slits round the outside of the steaks, beat them, add salt and pepper and sprinkle with paprika. Sprinkle finely chopped onion and garlic on the fat, put these to one side and then cook the meat in fat on both sides. Baste with a little water, add the vegetable stock and stew until almost soft. Add ketchup and stew until ready. Take out the meat, thicken the sauce with breadcrumbs, add beer, mix everything, put the meat back and stew for a short time. Add salt to the sauce. Add horseradish to each portion on the plate. Serve with rice and green salad.

Beer goulash

Chop 1kg of lean port into pieces and stew in fried onions. Add pepper, bay leaf and new spices. When the meat is almost soft we pour just under 2 dl of beer into the goulash and sprinkle breadcrumbs over it. The goulash is best with bread.

Carp fried in cheese batter with beer

4 portions of carp / or other fish /, salt, fat for frying, lemon.
Batter: 2 small eggs, 1 dl of pale Pilsner Urquell beer, about 100 g of flour, 80 g of hard cheese, 1 spoon of oil.
Remove the backbone from the carp, add a little salt, soak in the batter and fry on both sides in the fat.
Serve with lemon and potato salad. Batter: Beat the eggs with beer, flour, finely grated cheese and oil in medium thick batter.

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