Czech Goulash
Czech beef goulash features generous chunks of tender beef simmered in a rich, thick onion-based gravy.
Ingredients
- 2 pounds beef chuck or tri tip
- 4 ea onions
- 4 tbsp pork lard or tallo
- 2 tbsp tomato paste
- 1 tsp caraway seeds ground
- 2 tbsp sweet paprika powder Hungarian-style optionally, add 1 tsp hot paprika powder
- 4 ea bay leaves
- 1 tsp teaspoon dried marjoram
- 4 ea cloves garlic minced
- ¼ tsp ground black pepper
- 2 tsp kosher salt
- 1 tbsp all-purpose flour to thicken the goulash optional
- 4 cups water or beef stock
Instructions
- Before you start cooking: Peel 4 onions and chop roughly. Cut 2 pounds beef chuck or tri-tip into 1 ½-inch pieces. Crush or grind 1 teaspoon caraway seeds.
- Melt 4 Tablespoons pork lard over medium-high heat in a saucepan with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Keep in mind, it takes time! Stir frequently to avoid burning. Finally, add caraway seeds and stir for another minute.
- Add beef chunks, season with 2 teaspoons 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.
- Lower the heat down to medium, and add ¼ teaspoon ground black pepper, 2 Tablespoons sweet paprika powder, and 2 Tablespoons tomato paste. Fry for 1 minute while stirring. The base can't get burned, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.
- Pour in 4 cups water, so the meat is almost covered. Add 4 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.
- Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.
- When the beef cubes are soft, add flour to thicken the stew: Take off the pot’s lid. Using a small sieve, carefully dust the surface of the stew with 1 Tablespoon all-purpose 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!
- Remove bay leaves, add 4 cloves garlic and 1 teaspoon dried marjoram Stir well. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.
Notes
- The basic recipe makes 6 portions.
- SERVING: Serve the goulash in a deep bowl with a piece of bread or warm slices of Czech dumplings (an iconic side dish!) arranged on the side of a plate. Top the dish with a few raw onion circles and sprinkle some green parsley for the final touch. And of course, don’t forget chilled Pilsner beer!
- A less common side is pasta, typically elbow pasta (kolínka).
- Instead of water, cook the beef in beef stock, and the flavor of Guláš will be even richer.
- There is one unspoken secret: Czech guláš always tastes better the next day!
- STORAGE: If you have any leftover goulash, keep it in an airtight container in the fridge for about 4-5 days.
- REHEATING: Reheat the stew slowly on the stove while stirring. If the sauce is too thick, add a tablespoon or two of water.
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