Czech Goulash
This Czech Goulash is loaded with tender chunks of beef, onions, aromatic sweet paprika and a hearty sauce. Serve this Czech stew with dumplings, mashed potatoes or egg noodles.
Equipment
- 1 dutch oven or large pot with a lid
Ingredients
- 2-2.5 pounds chuck roast
- 1 large onion
- 2 garlic cloves
- 1 tablespoon olive oil or clarified butter
- 1 teaspoon salt reduce to ½ if using broth
- ½ teaspoon black pepper
- 2 Tablespoons tomato paste
- 2 Tablespoons sweet paprika
- 1 teaspoon marjoram
- ½ teaspoons caraway seeds
- 4 cups water or beef broth
- 2 bay leaves
Instructions
- Prep the vegetables and the meat. Cut the beef in to 1.5-2 inch cubes, trimming any large chunks of fat. Dice the onion and mince garlic.
- Cook the onions. Heat 1 tablespoon of olive oil or clarified butter in a large heavy-bottomed pot. Add diced onion and cook for about 8-10 minutes until golden brown.
- Brown the meat. Add cubed beef to the pot and sear over medium heat until browned on all sides.
- Bloom garlic and spices. Season the beef with salt and pepper. Stir in tomato paste, minced garlic, paprika marjoram, and caraway seeds. Cook, stirring continuously, for about 2-3 minutes over medium heat until the spices and garlic become fragrant.
- Add flour. Sprinkle 1 tablespoon of flour over the meat and onions. Cook for another 2 minutes over medium heat, stirring constantly, to coat the beef and cook out the raw flour taste.
- Add liquid. Pour in water or beef broth and add the bay leaves, ensuring the liquid covers the meat completely.
- Simmer until tender. Bring to boil, then cover with a lid and reduce heat to low. Simmer gently for about 1.5 hours, or until the meat is fork tender and the sauce thickened. While it simmers, stir it occasionally to ensure nothing sticks ti the bottom of the pot. If the sauce is still too thin, remove the lid and simmer uncovered for 10-15 minutes to reduce.
Notes
- Beef: you can also use stew meat, short ribs or brisket.
- Liquids: you can also use beef or even chicken broth in place of water, but make sure to reduce the amount of salt if using the broth.
- Marjoram: if you do not have marjoram, use dried oregano, thyme or basil.
- To Store: Let the goulash cool down, store in an air tight container in the fridge for up to 3 days.
Nutrition
Calories: 453kcalCarbohydrates: 3.5gProtein: 62.8gFat: 20gSaturated Fat: 5.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.6gCholesterol: 188mgSodium: 453mgPotassium: 558mgFiber: 0.7gSugar: 1.8g
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