Beef Goulash with Carlsbad Dumplings

Last Updated on October 5, 2024

An absolute classic of traditional Czech gastronomy. But with this dish, more than with any other, 10 cooks prepare 10 different goulash. Our recipe was prepared unconventionally with Karlovy Vary dumplings. In many restaurants and homes, beef goulash is served with bread or dumplings. But the Carlsbad one is one of the gourmet experiences, so let’s cook it together. We always keep in mind the choice of quality ingredients, because their quality is reflected in the final taste. The Klasa, Regional Food or BIO quality logos can help us with our selection.

Ingredients:

Number of servings: 4 servings 800 g of beef jerky 800 g yellow onions 80 g ground red peppers 80 g of paprika 20 g crushed cumin 10 g Mayonnaise 6 pcs garlic cloves 6 pcs garlic cloves 0.3 l of black beer 0.2 l frying oil pepper salt Karlovarsky dumpling: 10 pieces of rolls or toasted bread 3 pcs oats 200 ml milk 100 g butter 20 g parsley leaves half teaspoon of mace

Procedure:

Fine chop the onion and fry until brown. Add the diced meat and fry. Next, add the ground paprika and tomato paste and fry again briefly.

Now pour in the stock, black beer and add the crushed garlic, cumin and salt.

Cook the stew over a low flame, stirring occasionally and adding water. Add water only when the stew starts to stick to the bottom of the pot, and always just a little. But it must never float in water! Cook the goulash in this way until the meat is tender.

Add the marjoram at the end and boil briefly again.

Karlovar dumpling:

Cut the rolls or toasted bread into cubes and put in the oven at 180 °C for about 8 minutes and then leave to cool. Meanwhile, separate the egg yolks from the egg whites and whip the egg whites into a stiff snow.

Add the milk, melted butter, chopped parsley, egg white snow, mace, salt and pepper to the rolls or toasted bread and mix everything thoroughly.

From the finished mixture form a roll, put in food foil and roll a few more times. Tighten the food foil tightly at both ends. Steam the dumplings for approximately 35 minutes.

Recommendation:

The sauce can be thickened with raw grated potatoes or bread about 15 minutes before the end of cooking. For garnish, we can use sliced red onions or fresh grated horseradish.

Recipe for article: Recipes for June made with quality ingredients and a touch of summer

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Source: www.akademiekvality.cz