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Classic pub goulash

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Dried dumplings, lots of onions, peppers and other spices. Good old Czech goulash as it is cooked in honest pubs.

Ingredients:

800 g of beef kližky 5 pcs new spice balls 5 pcs large onions 4 pcs garlic cloves 2 pcs of bean leaves 4 tbsp lard 2 tbsp sweet ground pepper 2 tablespoons of country purée 1 tablespoon maroon 2 tsp of cumin beef broth (or water + gel beef broth) sugar pepper salt

Procedure:

1. Cook the meat (remove the blanks and tendons) and cut into 3×3 cm cubes
2. Season with salt, pepper and vinegar
3. Throw the diced onion into the hot fat and fry until dark
4. Add the meat and sauté for 10 minutes, stirring
5. 6. Pour in the stock and simmer until tender
7. Add hot water as needed during the simmer
8. Finally, add the chopped marjoram in the palms of your hands and season the stew with salt if needed.

Recommendation:

Don’t thicken, the onions will take care of that. It should be as much as the meat. But by volume – not by weight. Serve with bread, pasta or dumplings.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová.