Goulashes

Goulash, a traditional Czech dish, comes in many delicious variations, from potato goulash to beef goulash. Work ennobles. The easiest and cheapest is potato goulash. Just a few potatoes, some sausages or sausages, thicken with bread and we’re done.

As many types of meat as there are this also includes potato goulash, mushroom goulash or Szeged goulash. When cooking goulash, never skimp on onions – at least 200 g per half a kilo of meat. Not only flour is needed for thickening, but grated bread will also work great. Szeged or Hungarian goulash is thickened with potatoes.

Traditional types of Czech goulashes

Potato goulash (brgul), mushroom, beef, Hungarian, Szeged and pork goulash. Venison (deer, venison, wild boar) and ostrich goulash.

HOW TO COOK AUTHENTIC BEEF GOULASH

A well-cooked beef stew, hearty and good-tasting. If you do not skimp on the preparation of onions, there is no need to thicken too much, and thanks to the tomato paste, it has a beautiful dark color. Difficulty: easy but long preparation.

Ingredient

• 500 grams of beef (shank)
• 2 – 3 yellow onions (300 grams)
• 2 tablespoons lard
• 1-2 tablespoons tomato paste
• 500 milliliters of hot water
• 1 – 2 cloves of garlic
• spices: ground sweet paprika, cumin, ground pepper, salt
• marjoram
• grated bread for thickening
• 1 red onion

Preparation

1. If you are cooking goulash from fattier meat, blanch the meat and cut it into cubes. Peel the onion and chop finely. Peel and press the garlic.
2. Melt the lard in a pot, add the onion and slowly fry until golden. Then put the meat cubes and sauté on all sides.
3. When the meat is browned, add cumin, ground sweet paprika, pepper, mix with meat and onion. Add tomato paste, mix and pour in hot water. Add crushed garlic.
4. Bring to a boil and simmer under the lid until the meat is tender. During cooking, check that the water has not boiled and add if necessary.
5. When the meat is soft, thicken the goulash with grated bread or flour, boil and season with marjoram, or add salt.
6. Sprinkle the finished goulash with red onion and serve with Carlsbad dumplings.

^{Our tip}

When preparing goulash, do not skimp on onions. The more onions, the better, because the onions will boil over during cooking and thicken the stew. The ideal ratio is 300 grams of onions to 500 grams of meat.

If you don’t know what to cook for lunch, take a look at our menu. If you find the preparation of beef goulash too lengthy, you can look at pork goulash, a true pub classic.

Various soups