Peel and coarsely chop the onions and garlic cloves. Heat the lard in a saucepan and sauté the onions and garlic cloves until translucent. Rinse the meat, dry it and cut it into cubes of about 3 cm. Add the meat, season with paprika, salt, freshly ground pepper and cumin. Clean the mushrooms and cut them into slices. Pour half of the beer and simmer for 60 minutes. Rinse the kitchen herbs and add the mushrooms and the rest of the beer 10 min before the end of the cooking time. Season the goulash with sour cream and paradeis pulp. Serve the goulash hot in a small dish. Serve with garlic bread.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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