Czech Beef Goulash
4 servings

Active Time: 60 min.
Total Time: 60 min.
Level of Advancement: 1/5

Recipe author: Tom Slepicka
Published: 2/9/2023
Email: [email protected]
www.cookinghub.com

Almost every nation has its own version of goulash. I'm going to share the recipe for my favorite one – Czech beef goulash. Easy to make, very filling, and tastes great even the next day!

Ingredients:
1 LB of bottom sirloin flap (or any other kind of beef meat suitable for stewing)
Salt and pepper
4 TBSP of frying oil (or lard) - adjust if needed
2 medium onions - peeled and finely chopped
2 TBSP of paprika
¼ cup of All-Purpose flour
4 cups of beef broth
½ cup of tomato paste
3 cloves of garlic - peeled and grated
1 TBSP of dried marjoram (or 2 TBSP of fresh, chopped)
1 TSP of ground caraway (or cumin)
½ TSP of salt *
½ TSP of ground pepper

*Assuming that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.

Tools:
Chef's Knife & Cutting Board
Measuring Spoons & Measuring Cups
Large Sauce Pan or Medium Pot (about 6 QT)
Wooden Spoon or High-Temperature Silicone Spatula 
Small Hand Grater or Garlic Press (for garlic)

Directions:

Meat preparation:

Ensure that the meat is properly rinsed under cold water and the unwanted parts are removed.

Cut the meat into medium cubes (preferably 1" cubes) and place them on a plate.

Generously salt and pepper. Set aside for a later step.

Tip: If you want your meat to be even more tender and falling a part in your mouth, let the meat prepared in this step to rest up to 1 hour before using in later steps. Make sure that your room temperature is lower than 72°F, that the meat is covered with food wrap, and that you are using fresh high-quality meat. Disclaimer: Failure of some of the aforementioned steps may increase the chance of food poisoning.

Sauté:

Preheat a medium pot on medium-high heat with 4 TBSP of frying oil and add:

2 medium onions - finely chopped

Sauté with occasional stirring until glossy (about 3 - 4 minutes).

Add:

2 TBSP of paprika

Sauté with constant stirring (about 1 minute).

Add:

Meat from the previous step

Sear the meat with constant stirring until it gets a light-seared color (about 1 - 2 minutes).

Then, dust with:

¼ cup of All-Purpose flour

Thoroughly stir together until nicely combined.

Stew:

Add:

4 cups of beef broth
½ cup of tomato paste
3 cloves of garlic - grated
1 TBSP of dried marjoram
1 TSP of ground caraway
½ TSP of salt
½ TSP of ground pepper

Thoroughly stir, and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

Lower the heat to medium and cook for about 30 minutes with occasional stirring.

Remove the lid and cook with occasional stirring until it thickens (for at least 15 minutes or longer if needed).

Important:
It is important to cook goulash for at least 15 minutes in this step. In this step, the meat will become even more tender.
Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much). No need to add more broth because the flavor is already included in the goulash.
If time allows, you can extend the cooking time in this step for up to 1 hour and 30 minutes. This will ensure that the meat is super tender and will provide a very rich but well-balanced flavor. If you decide to extend the cooking time in this step, you need to make sure to dilute the goulash as needed.

Tip:
If you would like to have your sauce thicker, extend the cooking time for a few minutes until you reach the desired thickness.

Taste and add salt and pepper if needed.

Serve topped with slices of raw (or sauteed) onion and with a a side of dumplings, pasta of any kind, or bread.

Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.