Podřipský goulash

Last Updated on October 27, 2024

Regional specialty that you can still encounter today in restaurants in the Roudnice region. Podřipák’ has been cooked here since the 1970s. It was first cooked in the restaurant Pod Lipou (now defunct), the original recipe was from the chef Pavel N.

Ingredients:

750 g beef roast 2 pcs onions 2 pcs garlic strips

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2 dl bone stock 1dl red wine from Roudnice 2 tbsp quality ketchup (Heinz)

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starch meal a few drops of couverture cumin pepper oil salt For sprinkling: 100 g of ham sliced into noodles 100 g eidam cut into noodles 1 pk boiled, chopped egg

Procedure:

Fry chopped onion and crushed garlic in oil, add diced roast beef, add salt and pepper, and fry briefly to coat the meat.

Blend with broth, half of red wine, simmer over low heat, stir occasionally, baste with wine.

In the meantime, cut ham, eidam, chop boiled egg.

When the meat is soft, season the goulash with ketchup, pepper, salt, if the juice is not thick enough, dust with starch flour, add a few drops of coulis.

Sprinkle the hot goulash on a plate with chopped ham, edamame and eggs, serve with potato pancakes.

Note:

Text and photo: D. Marounek