Beef Goulash Czech Recipes

HOVěZí GULáš (CZECH BEEF GOULASH)

Steps:

• Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the meat in batches for about 3 to 5 minutes per batch. You'll likely need to do about 5 batches if you're using a 10-inch wide pot. Set the seared meat aside as you complete each batch. If you are using a cast iron pan (like an enameled Le Creuset French oven) it will retain heat extra well, and you may want to lower the heat to medium partway through the searing process if the meat is browning too fast.
• Add onions to the empty pot and cook until soft, about 5 to 7 minutes. Next, add flour, tomato paste, paprika, garlic, and dried marjoram. Stir and cook for 1 minute, then add the water, stirring to dissolve the tomato paste and flour, and scraping up any of the fond (the dark brown residue from searing the beef) still left on the bottom of the pan.
• Return the seared beef and any residual juices to the pan. Season with salt and pepper, bring to a boil, then lower the heat and simmer covered for 1 ½ hours, then uncover and continue to simmer for another 30 minutes until the beef is fork tender, and the liquid has thickened. Adjust seasoning if necessary.
• Serve on a flat plate with a slight lip around the edge, topped with sliced onion for garnish, and a few slices of Czech dumplings or bread on the side to soak up the sauce.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

TRADITIONAL CZECH BEEF GOULASH

Steps:

• Cut up the beef in to bigger chunks
• Mix together the plain flour, pinch of salt and freshly ground pepper and put it in a deeper plate or bowl
• Coat the beef pieces in the flour mix
• Heat a large frying pan with some oil and leave until it's medium hot
• Fry the beef from both sides until it's golden brown and the meat is 'sealed' and place on a new plate. Do this in several batches if your pan is small.
• Next fry the onions until see through and flavour them with carraway seeds, pinch of chilli, some marjoram and also add the garlic.
• Put the beef back to the frying pan (or swap it for a large stock pan or soup pot).
• Add the beef stock cube and about 500 ml hot water
• Add the tomatoe puree
• Reduce the heat to medium low, cover with a lid and let the whole thing to simmer for about 2 hrs.
• Check regularly to make sure that the stock doesn't evaporate too much and check the beef. Depening on what cut of beef you buy, the dish might be ready sooner or longer than the recipe.
• Serve with traditional Czech dumplings or with a thickly cut sourdough bread.

BEEF BEER GOULASH RECIPE BY TASTY

Steps:

• Heat half of the butter in large pot or Dutch oven.
• Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
• In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
• Add in the beer.
• With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
• Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.
• Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
• Serve topped with parsley.
• Enjoy!

BEEF GOULASH

Steps:

• Heat oven to 160C/140C fan/gas 3.
• Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
• Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
• Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
• Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
• Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

BEEF GOULASH (CZECH)

Steps:

• Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
• Add paprika and blend well. Add meat, green pepper, salt, and water.
• Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
• Add more water if desired, although mixture should not be overly soupy when finished cooking.
• Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

CHEF JOHN'S BEEF GOULASH

Steps:

• Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
• Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
• Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
• Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.