Beef Goulash-Czech Style
Ok so it is not winter in southern California anymore, but that does not mean that Goulash cannot be enjoyed all year long. We are personally not spicy flavor people, and as a result we don’t go that heavy on the paprika. But if you are spice fanatics, you can always add a little more.
This is the go to dish for when we get together with the non-vegetarian side of the family because sometimes we all just need some nice hardy food. What is so wonderful about goulash is that it is also great, if not even better, the next day as leftovers for lunch!
Goulash, way back in the 9th century, was made in sheep’s stomach with meat and water….yum? But for our recipe you can use a heavy stock pan. All that is missing form making it from Goulash to guláš (Czech style) is a beer to wash it all down!
Total Time: 1 hr
Prep:15 min
Cook:45 min
Ingredients
2 Pounds Beef (Beef for Stew)
1/4 Cup Lard
1 Large Onion
1/8 Cup Paprika (Add More if Desired)
2 Cloves of Garlic
1 TBS Flour
2 Cups Water
Pinch of Marjoram
Pinch of Black Pepper
Salt to Taste
Directions
- Take a large heavy stock pan and put it on a burner on medium heat.
- Heat up the lard. Sauté the onions until lightly brown.
- Add meat and paprika. Stir until the meat is darker brown.
- Add remaining seasoning and about 1 cup of water. Cover with a lid.
- Bring to a simmer and lower the heat to medium-low and cook the meat until it is tender.
- Add the flour to thicken the sauce
- Pour in 1 cup of water.
- After that, Let the meat simmer for 10 more minutes.
Serves 4 to 6 people
It is great to serve with bread, but will be even more authentic if you have a Czech friend that can make you hrníčkové knedlíky (A very delicious dumpling made in a cup or mug)
See silly behind-the-scenes at Beef Goulash Bloopers