Hovezi Gulas / Czech Beef Stew Goulash

CZ

Ingredience:

• 1/2 kg hovezi klizky
• 650g cibule
• 1 lzice paprika sladka mleta
• 2,5 lzice sadla
• 1/2l hoveziho vyvaru
• 1 lzice rajskeho protlaku
• 1/2 lzicky drceneho kminu
• 2-3 bobkove listy
• 1/2 lzicky majoranky / oregana
• sul, pepr

EN

Ingredients:

• 1/2 kg beef shank
• 650g white onion
• 1 spoon sweet paprika powder
• 2,5 spoon pork lard
• 1/2 l beef broth
• 1 spoon tomato puree
• 1/2 teaspoon crushed caraway seeds
• 2-3 bay leaves
• 1/2 tea spoon oregano
• salt, pepper

Cut the onion to mid sized cubes. fry it on lard on mid head until it is brown, but not black - it would be bitter. Keep stirring frequently so it won't burn. It takes time - better to make this part slowly. When the onion starts changing color, add the smashed caraway seeds.

When the onion became brown, turn off the heat and leave it for 10 minutes

Cut the beaf to the cubes, cca 2,5cm. Heat the onion again and when add the meat. On medium-high heat, fry it from all sides till it gets light brown. Keep frying until the meat releases water and the water evaporates.

Add the paprika powder, salt, pepper, tomato puree and keep frying for little more so the meat soak the paprika flavour, make sure you won't burn the tomato puree. Keep scraping it from the bottom of the pot.

Add the broth and little water so it is all submerged and stir thoroughly. Add the bay leaves and keep cooking in closed pot for several hours (at least 3, better 4-5) on low heat and stir frequently.

Before the end, add the oregano and koog for few more minutes.