Classic Czech Beef Goulash

Name: Classic Czech Beef Goulash
Ingredients: 900 g beef stewing meat; 2 onion; 0.25 Šálka oil; 2 ČL caraway seeds; 3 ČL granulated sugar; 3 ČL Hungarian paprika; 4 strúčiky garlic; 90 g tomato paste; 1.5 PL salt; ground black pepper; 8 Šálka water; 1 Šálka breadcrumbs; 2 ČL margarine; onion for garnish

#beef goulash#hungarian paprika#garlic#czech cuisine#traditional dish

A hearty and flavorful Czech beef goulash slow-cooked with onions, garlic, Hungarian paprika, and caraway seeds, finished with a rich tomato paste base and a touch of breadcrumb thickener. Perfect served with dumplings and garnished with fresh sliced onions.

Ingredients extracted via AI

900 g beef stewing meat2 onion0.25 Šálka oil2 ČL caraway seeds3 ČL granulated sugar3 ČL Hungarian paprika4 strúčiky garlic90 g tomato paste1.5 PL saltground black pepper8 Šálka water1 Šálka breadcrumbs2 ČL margarineonion for garnish

Procedure generated via AI

Cut the beef into 1-inch (about 2.5 cm) cubes; some pieces may already be pre-cut.
Finely chop two large onions and add them to a large pot.
Peel and crush four garlic cloves, then set them aside.
Add a quarter cup of oil to the pot with the onions and heat over high heat.
Sauté the onions for 5 to 7 minutes until they turn a caramel color, stirring as needed to prevent burning.
Add the crushed garlic, 2 teaspoons caraway seeds, 3 teaspoons Hungarian paprika, 3 tablespoons tomato paste, and 3 teaspoons granulated sugar to the pot.
Stir everything well and cook over high heat for about 1 minute to release the flavors without burning the paprika.
Add 2 pounds (about 900 g) of the cubed beef, 1 and a half tablespoons of salt, and a pinch of ground black pepper.
Pour in 8 cups (approximately 2 liters) of water and mix well. Cover the pot with a lid left slightly ajar to allow steam to escape.
Bring to a boil over high heat, then reduce to a simmer. Cook gently for about 1 hour and 30 minutes, stirring every 15 to 30 minutes.