This Czech goulash recipe is an authentic way of preparing this dish. Many recipes will ask you to add tomato paste and such, but this one will use just dark beer… very Czech indeed :D.
It is fairly straightforward and really delicious!
Servings: 6 portions
Cooking time: 3 hours
Difficulty: easy to medium
- 800-900 g of beef meat, cut in cubes
- 2-3 finely diced onions (about same in volume as meat)
- 2 tbsp of lard
- broth (preferably home made from beef bone)
- 1 cup max. of dark beer
- 3 cloves of garlic, crushed or minced
- 3 tsp of sweet paprika
- few flakes of chili peppers
- 1 tsp of ground caraway
- 1/2 tsp of marjoram (or oregano can be used as replacement)
- salt (less than usual, the soy and broth also contain it)
- 1 tsp of soy sauce (optional)
- Add the diced onion in a pot with the lard and saute it until it gets a bit translucent and softer.
- Add the diced meat and saute on medium fire until it stops being pink and gets slightly brown, ~10 min.
- You can now add the sweet paprika. The amount is generous. After you mix it in, it will already start to look like a stew.
- You can now add rest of the spices: salt and pepper, caraway, oregano, minced garlic, marjoram/oregano and chili flakes. Simmer for 1 min.
- Pour for about 1.5 cups of broth. You can add later on more if you like it more liquid. It is always better to use home made, but I am simply adding a cube one.
- Add the 1 cup of brown beer (can be warm) and the soy sauce for more umami taste.
- Bring to a boil and simmer on low fire for 3 hours or until the meat is very soft. Mic in every 30 min. Here is how it looks after 2 hours:
- Serve with spicy pepper pickles and bread.