5 to 6 people
Comment: The Czech goulash is normally served with knedlis, kind of bread balls or sausage, I much prefer noodles or elbow. For beer, choose a Pilsener (Czech beer).
If you do not like too spicy food, go easy on the hot paprika.
During cooking, the liquid will concentrate to give a sauce that has just the right thickness.
You can then cover and continue to simmer over low heat.
1+ kg of beef goulash (chuck), cut into fairly large pieces.
2 large onions coarsely chopped
4 cloves garlic, crushed
2 red peppers, diced
1/2 box of tomato paste
40 g of flour,
1 l beef broth
2 tablespoons sweet paprika
1 tablespoon hot paprika
2 tsp marjoram
2 teaspoons crushed caraway seeds
2 bay leaves
30 cl beer
S + P
Put the meat in a bowl with the flour and flour the meat well.
In a Dutch oven, sauté the onion with some EVOO, after a few minutes, add the beef and color without burning.
Remove pot from heat and add the paprikas, marjoram, the crushed garlic cloves, caraway, tomato paste and red pepper.
Drizzle with 30 cl of beer and 1 liter of broth, 2 bay leaves
S + P
Simmer for 1.5 to 2 hours, stirring occasionally.
Adjust seasoning, ensure that the meat is cooked and let stand 1 hour off the heat.
Before serving, simmer for ~20 minutes.