5-7 persons – 3 hours


1 package Goodvalley pork tenderloin (1 kg)

800 g canned black or red beans

1 can (440 ml) dark beer

7 spoonfuls blackcurrant juice or syrup

300 ml pork or beef broth

1 large onion

1 large clove of garlic

2 spoonfuls wheat flour

½ teaspoon ground cardamom

1 teaspoon hot paprika

3 spoonful vegetable oil

Salt and freshly ground pepper to taste

In a large bowl mix the flour, cardamom, paprika and pepper (about a teaspoon). Cut the tenderloin into cubes approx. 2 centimetres thick and coat it with the mixture of spices. Heat up the oil in a large frying pan and fry the meat in batches until golden brown. Set aside on a plate.

In a small pot heat up the broth with blackcurrant juice and half of the beer.

In the frying pan you used to fry the meat fry the onion for one minute, add the garlic and then fry for another 30 seconds. Pour the rest of the beer and boil.

Place the fried meat, hot broth with beer and juice and onion with beer in a large pot and heat it over a high heat. Add salt and pepper to taste. When the goulash boils, cover and cook over low heat for about 2 hours.

Drain the beans and rinse them. Add to the goulash until the meat is tender.

Serve with steamed dumplings or roast potatoes and a red cabbage salad.