Hovězí guláš

Name: Hovězí guláš
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 4 servings
Ingredients: 800 g Beef chuck, cut in 3cm cubes; 500 g Onions, finely diced; 2 tbsp Sweet paprika (good quality); 4 Garlic cloves, minced; 1 tsp Caraway seeds; 1 tsp Marjoram, dried; 1 tbsp Tomato paste; 3 tbsp Lard or vegetable oil; 1 tbsp Plain flour (to thicken at the end); 2 Bay leaves; 700 ml Beef stock or water; Salt and pepper

15 min prep2 h 30 min cookserves 4

Beef stewed slow with caramelised onions and sweet paprika. Serve with bread dumplings.

540

kcal

42g

protein

18g

carbs

32g

fat

Per serving, estimated from the ingredients.

Method 7

1
Heat the lard in a heavy pot. Add the onions and a pinch of salt. Cook low and slow for 20-25 minutes until deeply golden — this is the foundation of the dish.
2
Push onions to the side, raise the heat, and brown the beef cubes in batches (do not crowd the pan). Season with salt and pepper as you go.
3
When everything is in the pot, stir in the garlic, caraway, marjoram, bay leaves, and tomato paste. Cook 1 minute.
4
Take the pot OFF the heat. Stir in the paprika — high heat burns it and turns it bitter.
5
Pour in the stock to just cover the meat. Bring to a simmer, cover, and cook on very low heat for 2 hours, stirring occasionally. Add a splash of water if it looks dry.
6
Mix the flour with 100 ml cold water until smooth, then stir into the pot to thicken. Simmer uncovered 10 minutes more.
7
Taste and adjust salt. The sauce should coat a spoon and have a rich brick-red colour. Serve with bread dumplings (knedlíky) or rye bread.

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