Goulash
While there are different goulash versions among cultures, the czech one is the tastiest one. This recipe should not be done in small quantities, and using a pressure-cook (6 L) is helpful.
Hint
This recipe is commonly served with the Knedliky, a while-boiled bread which is a central pillar of the Czech cuisine.
Ingredients
- Beef (500 g) — Chop in cubes of side 1 cm.
- Onion (200 g) — You could use double the onion, it is a nice add.
- Lard (1 tbp)
- Sugar (1 tbp)
- Tomato paste
- Garlic (2 cloves)
- Sweet paprika powder
- Dried marjoram (1/2 tsp) — This herb is the same family as oregano.
- Bread crumbs
- Jeera seeds
- Bay leaves (2)
- Salt and pepper
Steps
- Chop the onions in slices and fry them on medium heat with the lard. Let them brown nicely.
- Add the jeera, paprika, tomato paste, garlic and sugar. Let it cook for
5 minutes. - Add the beef, salt and pepper. Cook it for another 10~15 minutes.
- Cover with water, add the bay leaves and the marjoram. Cook it at medium heat for 3~5 hours in a normal por or for 1 hour in the pressure-cook.
- Add the bread crumbs, then bring for a last boil for 10~20 minutes.