Prepare the ingredients: chop the onion, bacon and meat.

Onion with a pinch of cumin fry in lard to a very dark color - the darker the better.

When the onions are cooked, throw the meat, stir, cover and simmer in its own juice, until it is evaporated. Sometimes stir.

Add the paprika and lightly fry, then pour the beer, salt, and pepper. If you love spicy, you can add peperoni, i.e. hot pepper :)

If you want the goulash was more, you can add water. But do not add too much water, so the goulash turns out delicious. I usually add 200 ml as beer.

Then add the chopped garlic and leave to stew on a slow fire until tender meat. At this time, fry the sausages and when the meat is ready, throw it into the goulash. If you refilled the water, to ensure that the goulash was thick, the Czechs added crumbled dark (not black) bread as long as necessary, and cook about another 15 minutes. The flour in this, the Czechs do not use is wrong. At the very end to taste add salt, pepper and dry oregano. Goulash is ready.