Goulash is originally Hungarian spicy food, but it has spread to the Czech Republic, too. Originally its foundation is beef, lots of onions and pepper. There are many variations of this food. One of them is the beer goulash, allegedly originating from western Bohemia, where beer is the most popular drink and it is also manufactured in Pilsen.
4-5 serves, preparation time 1 hour
- 1 tablespoon butter
- 2 large onions, finely chopped
- 700 g beef (preferably shin), diced
- 1 tablespoon paprika (sweet or hot)
- 2-3 cloves garlic, crushed
- 150 g of tomato paste
- 500 ml beef stock or water
- 1/2 teaspoon crushed cumin
- 400-500 ml light beer
- 2 slices of bread
- 1 tablespoon marjoram
- freshly grated horseradish
- bread or dumplings
In a saucepan warm the lard over low heat and in it fry the onions until golden brown. Add the meat and sear it on all sides. Sprinkle it with paprika, fry for a while, add salt, garlic, tomato paste, stir and pour the broth. Sprinkle cumin and simmer for about an hour until tender. Baste with beer. Crumble the bread crumb to the goulash to concentrate it. At the end, add the marjoram. On a plate decorate the goulash by a horseradish. Serve with bread or dumplings and unconditionally with beer.
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