Hovězí Guláš - Czech Beef Goulash

Photo © Rob Jones

I don’t think I have ever had a bad beef goulash in Prague.

I would imagine it would be tantamount to treachery, so basic it is to Czech cuisine. But they are all just a little different, so mine is also ever so slightly different. Other recipes are also available.

Ingredients:

1 Kilo of Beef Rump
3 Onions
Olive Oil
Three cloves of Garlic
Pinch of Salt
100g Tomato Paste
2 Teaspoons of Paprika
2 Teaspoons of Marjoram
A beef stock cube
About half a litre of water.

Method

Roughly chop the onion and sauté in the olive oil in a big pan with the lid on so they fry and stay moist.

Dice the meat, toss in a mix of flour and pepper and add it into the onions, cover and cook for a bit.

Add salt and garlic to the stock, Paprika and Marjoram. Give it a good stir and cover again.

Add a cup of water and reduce until the meat begins to stick to the bottom of the pan.

Add about half a litre of water, the tomato paste, cover and bring to the boil. Transfer to a slow cooker or be prepared to cook on low heat for a long time.

When the meat is tender, thicken the sauce with some cornflour and cook for a little longer.

Chop half an onion and stir into the sauce at the last minute.

Serve with Knedlíky or pasta, or rice if you prefer.

RJ