Name: Czech Goulash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Czech
Ingredients: 2 lbs beef chuck, cut into bite-sized cubes; 2 tbsp vegetable oil; 2 large onions, chopped; 3 cloves garlic, minced; 2 tbsp sweet paprika; 1 tsp caraway seeds; 2 bay leaves; 4 cups beef broth; 2 tbsp tomato paste; Salt and pepper, to taste; 1 tbsp all-purpose flour (optional, for thickening); Chopped parsley, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides. Remove the browned beef from the pot and set aside.
Add the chopped onions to the pot and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, sweet paprika, caraway seeds, and bay leaves, cooking for another minute until fragrant.
Return the browned beef to the pot and pour in the beef broth. Stir in the tomato paste and season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 2 hours, stirring occasionally, until the meat is tender.
If you prefer a thicker goulash, mix the flour with a few tablespoons of water to create a slurry. Stir the slurry into the goulash and cook for an additional 10-15 minutes until thickened.
Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
Serve the Czech Goulash hot, garnished with chopped parsley, alongside your favorite bread or noodles.

Ingredients

Instructions

Nutrition Facts

You may have missed