Czech goulash

Category: Meat dishes
Kitchen: Czech
Czech goulash

Ingredients

Beef or pork 500 g
Any fat 3 tbsp. l.
Onion 4 things.
Wheat flour 2 tbsp. l.
Salt taste
Pepper taste
Fresh tomato 1 PC.
Bell pepper 1 PC.
Ground sweet paprika 2 tsp
Caraway seeds 2 tsp
Dried marjoram 1-2 tsp

Cooking method

  • Cut meat into small pieces (pork makes goulash more tender) and onions, quickly fry. Czechs like to use pork fat. I use pork fat or goose fat. Sprinkle the meat with onions with spices (leaving 1 teaspoon of paprika and caraway seeds each), salt, pour hot water so that the water covers the meat. As the dish boils, simmer under a lid over low heat until the meat is pleasantly soft, about 1.5 - 2 hours, depending on the meat. Stir the flour in a small amount of cold water so that there are no lumps and add a thin stream, stirring actively, into the goulash. Add finely chopped tomatoes or peppers if desired, add the remaining paprika (for a bright color) and cumin. Do not boil for a long time (2-3 minutes). A favorite side dish is dumplings, but can be served with pasta or boiled potatoes and fresh vegetables.

Note

Everyone knows that goulash is a Hungarian dish, but the Czechs and Hungarians were part of Austria-Hungary for many years, the Czechs fell in love with goulash, added their own flavor to it and now they sincerely believe that this is their national dish! ))))))))))
Bon Appetit!

Medusa
Well, you can't!
Goulash, of course, is notable, but a worthy mug of beer in the photo would add a significant national flavor to this dish, which is on the menu of any pub in the Czech Republic.
Merri
Quote: Medusa

Well, you can't!
Goulash, of course, is notable, but a worthy mug of beer in the photo would add a significant national flavor to this dish, which is on the menu of any pub in the Czech Republic.
I'm sorry, I'll fix it !!!!!!!!!

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