Best Beef Goulash Czech Recipes

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BEEF GOULASH WITH LIGHT CZECH DUMPLINGS



Beef Goulash With Light Czech Dumplings image

Posted by Elise on another website. I was drawn to the light dumpling recipe straight from Prague, Czech Republic. The beef recipe was derived from a Wolfgang Puck TV food show. I tweaked the directions a tad. Can you say, " Bájený komfort potravin" - yummy comfort food. Ground beef or stew meat can be used.

Provided by Southern Lady

Categories     Roast Beef

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seed, toasted and ground
1 1/2 tablespoons Hungarian paprika, sweet
1 teaspoon Hungarian paprika, spicy
2 teaspoons marjoram
1/2 teaspoon thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 lbs chuck roast, cut into 2-inch cubes (remove excess fat)
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 tablespoons butter, melted

Steps:

  • In a deep dutch oven, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute.
  • Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
  • Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper.
  • Bring to a boil, then lower to a simmer.
  • Cover and cook until very tender, about 1 1/2 hours, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper.
  • To prepare the dumplings:.
  • Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.
  • After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew.
  • Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready.
  • Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.
  • Enjoy!

Nutrition Facts : Calories 1306.8, Fat 74, SaturatedFat 29.1, Cholesterol 224.5, Sodium 1876.2, Carbohydrate 89.8, Fiber 6, Sugar 15.8, Protein 68.3

BEEF GOULASH (CZECH)



Beef Goulash (Czech) image

This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague.

Provided by lucid501

Categories     One Dish Meal

Time 2h20m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef, cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
2 tablespoons oil or 2 tablespoons fat
1 large onion, diced
1/2 green pepper, coarsely chopped
2 tablespoons paprika (to taste)
1 1/2 teaspoons salt
1/2 cup water

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).

Nutrition Facts : Calories 1646.9, Fat 170.7, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1228.6, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 20

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