Czech goulash

Czech beef goulash comprises big chunks of beef meat in a thick onion-based gravy. It’s served with bread dumplings or fresh bread garnished with onions and a piece of green parsley or other greens.  Together with Svickova or Rajska tomato sauce, the goulash is a staple of Czech cuisine. There are many goulash recipe varieties all around central Europe: Hungarian, German, or Slovak. Each country uses a few different ingredients. I learned this traditional Czechoslovakian goulash recipe from my parents when Czechs and Slovaks lived in one country.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1: Peel the onion and chop it roughly. Cut the beef into 1-1.1/2-inch pieces.

Step 2

STEP 2: Melt the lard or vegetable oil over medium-high heat in a pot with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Stir frequently to avoid burning. Finally, add the crushed caraway seeds and stir for another minute.

Step 3

STEP 3: Add beef chunks, season with salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.

Step 4

STEP 4: Turn the stove on medium heat, and add ground pepper, sweet paprika, and tomato paste. Fry for 1 minute while stirring. The base can’t get burnt, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.

Step 5

STEP 5: Pour in water so the meat is almost covered. Add bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2–2.5 hours or until soft.

Step 6

STEP 6: When the beef cubes are soft, add flour to thicken the stew. I'll provide a helpful method for making the stew sauce smoother and more cohesive.

Step 7

Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with a tablespoon of flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!

Step 8

STEP 7: Remove bay leaves, add crushed garlic Bell peppers and dried marjoram, and stir. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.

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