If you have ever been to the Czech Republic, you must have tried Czech dishes. Czech goulash deserves special attention - mouth-watering, juicy and soft meat - a great addition to the equally famous aromatic beer.
Czech goulash
It is known that the birthplace of goulash is Hungary, but the fact is that in this country is called a thick soup of meat, various vegetables and herbs, cooked by Magyar shepherds. Having migrated to the Czech Republic, goulash became a variation of the second dish.
Czech goulash is slices of juicy meat (most often it is beef), stewed with onion, in tomato paste, with pepper, caraway seeds, in a hot sauce.
Goulash is a rather heavy dish, and, as a rule, it is served with dumplings. This is a favorite side dish of Czech and Bavarian cuisine. It’s almost impossible to eat goulash without it, thick sauce and fatty meat can’t do without bread and a glass of delicious beer.
Goulash can be compared with Tatar azu - juicy pieces of meat with tomatoes, onions, pickles and potatoes. Unlike regular frying, goulash must have hot sauce and many spices and herbs.
Various meat is added to the goulash, most often beef, pork, but you can also cook it from poultry, rabbit and game.
The dish reminds a little Georgian chanakhi made from low-fat mutton with vegetables.
Goulash meat
What to choose meat for cooking? As mentioned above, goulash is prepared from various types of meat, sometimes it is even made from fish, but, as a rule, poultry or fish is added to the more liquid cooking option - goulash soup.
If you have been to Prague, you should know that in the institutions of this magnificent city, beef goulash is most often served as the national Czech dish. Rub the meat with spices and stew until soft with herbs, caraway seeds and garlic. The sauce for the dish is made from the meat juice produced during frying, mixed with tomato paste and spicy spices to make a tasty, spicy, rich sauce in which visitors dunk dumplings with pleasure.
We have prepared for you some special recipes for goulash in Czech. You will definitely find something for yourself.
Goulash soup
The first recipe is goulash soup from Hungary. The Czech version is no less tasty and fragrant. It differs from ordinary soups in moderate spiciness and a pleasant golden or red color. To prepare it, you will need:
- 2 l of beef broth;
- 1 kg of potatoes;
- 350 g of pork or beef;
- 150 g of onion;
- 100 g of lard or butter;
- 100 g of flour;
- 20 g of paprika;
- 15 g of garlic;
- pepper, salt, caraway seeds are added to taste.
Cooking
Finely chop the peeled onions first. Melt half the butter or lard in the pan in which you will cook the soup. In it, fry the onion until transparent or slightly golden brown.
Rinse the meat thoroughly under running water, remove the veins, peel off the film, cut into small cubes or cubes. Then fry in a pan with onions for about three minutes. Add spices, pepper and salt. Mix the ingredients thoroughly.
Pour the broth into the pan, beef rich is perfect for this, and bring to a boil. If a foam appears, remove it.
Rinse the potatoes, peel and cut into bars a little more meat. Add it to the brew pan.
Melt the remaining lard in a pan and fry the flour in it until brown. Put it in goulash, mix thoroughly and cook for 35-40 minutes. Put the garlic in the dish 10-15 minutes before cooking.
Ready soup can be a little pepper for those who like spicy dishes, it is also appropriate to add a little chili. Before serving, decorate the soup with fresh herbs in portions and treat the guests with dumplings and a glass of beer.
Beer goulash
Especially tasty is the Czech goulash with beer. A glass of beer when cooking meat will give it a special aftertaste that can win the heart of any gourmet.
Czech goulash is often cooked on beer. Light makes meat juicier and softer, saturating with a pleasant taste. And what a fragrance - an indescribable feeling! Dark gives more taste and aroma.
Of course, I would like to use Czech beer as an ingredient for Czech goulash, so that those who try this wonderful, aromatic dish, fully feel the taste of Czech cuisine.
To cook goulash you need:
- 0.5 dark beer;
- 600 g of meat;
- 2 sweet peppers;
- 2-3 onions;
- 2-3 cloves of garlic;
- 3 tbsp flour;
- 1.5 tbsp tomato paste;
- 1 tbsp sour cream;
- chilli;
- lard for frying;
- half a glass of broth;
- black pepper or a mixture of peppers, salt, caraway seeds and paprika;
- fresh herbs for serving.
Now let's get acquainted with the preparation of real Czech goulash.
Cooking
Rinse the meat thoroughly and cut into 5 cm slices. Also finely chop the bell pepper, onion, and garlic. Chop the chili peppers very finely.
In a stewpan or pan, melt the lard and warm it. Put the meat in it and, stirring, fry over high heat until golden brown. Meat, especially if you cook beef goulash, can not be overcooked, otherwise it will become coarse.
Add onions, garlic and chili. Salt and mix the ingredients. Then add caraway and paprika.
When the vegetables are fried, it's time to add the paste. Mix the ingredients again, spreading the paste evenly over the meat, and pour the beer over everything.
Reduce heat to minimum; cover the stewpan with a lid. To make the dish soft and tender, it is important to know how much to stew the beef. This usually takes one and a half to two hours. Cook the goulash over low heat, stirring occasionally. Pour the broth into it a little.
15 minutes before cooking is complete, fry the flour in a small amount of butter or lard and add to the dish. Put the sour cream.
Remove the lid to boil the sauce, it should be thick and uniform.
Before serving, garnish the dish with finely chopped fresh herbs. Suitable dill, parsley, fresh green onions or spinach.
Proper Goulash Gravy
The basis for gravy for a delicious goulash is the meat juice that stands out when stewing meat. Sometimes they use fatty broth for it. For a thick sauce, a pair of tablespoons of fried flour, tomato paste and various spices is also required. Most often they play onions, garlic, peppers and caraway seeds, a favorite of Czech cuisine.
Often, a couple of spoons of sour cream are added to the goulash when cooking - it will add tenderness to the dish. A wonderful sauce is obtained on both light and dark beer. It will be enjoyed even by those who do not like beer.
What to give goulash with?
Traditionally, goulash in Czech is served with dumplings, most often they are flour or potato. Well, and how to do without beer? A glass of delicious beer will help you to feel the whole taste of Czech cuisine and the atmosphere of Czech cities.
Goulash is also served with cabbage, boiled or baked potatoes, potato cakes and be sure to decorate with fresh herbs and juicy cucumbers.
Czech-made goulash will be the perfect decoration for any table. The ingredients for this dish are simple and affordable, so you can feast on them at least every day.
Following the recipes presented, you will receive an excellent, incredibly aromatic, tasty dish that can conquer the most demanding lover of meat dishes. To please loved ones with your culinary creation, be sure to remember how much to stew beef in goulash, because this is the most important ingredient in all cooking variations.
With proper cooking, the meat in this goulash is so tender and juicy, and the dish is so hearty and tasty - it is impossible to come off!