Mountaintop Beef With Walnuts
* 1 ½ kg steak filet, cut into cubes
* 2 cloves garlic, cleaned and minced
* bay leaf
* 2 cans 440 mL dark beer (e.g. Guinness)
* 85 grams butter
* 3 tbsp olive oil
* 100 grams smoked bacon, chopped
* 3 large diced onions
1) Make the covers out of layered dough. Heat the oven to 200 degrees Celsius. Roll the dough until thin and cut out six circles. Put them on the rack and coat them with egg. Sprinkle them with salt and bake for 3-7 minutes.
2) Make the goulash: Put the meat, garlic and bay leaf in a non-metallic and pour beer over them. Cover and put in the refrigerator for an hour. Warm the oven to 150 degrees Celsius. Drain the meat and dry it on a dish cloth. Put the liquid aside for the marinade. Warm half the butter and olive oil in a large pot. Put it over high heat and brown the meat one serving at a time until the outside is brown. When the meat is ready, remove it with a skimmer. Melt the remaining butter and olive oil and brown the bacon and onion for 10-15 minutes until golden. Add flour, stir, add port wine and marinade, and then add the meat. Bring it to a boil, cover tightly and stew in the oven for 2 ½-3 hours, until the meat is very tender.
3) Add marinated nuts and vinegar and stew for ten minutes. Add parsley. Pour into bowls, cover with the baked covers, and sprinkle with parsley.