BEEF GOULASH | Czech cuisine | kind of Hungarian too

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has lower fat content, while pork can be more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes offer more nutrients, while parsnips can be a cost-effective substitute.

Clean and cut 1 kg of beef shin into 2 cm cubes.

Cut 1 kg of onions into medium dice.

Heat 4 tablespoons of vegetable oil in a large pot over medium-low heat.

Caramelize the onions until dark, stirring occasionally to prevent burning.

Add 1 tablespoon of ground caraway to the onions and stir.

Once the onions are dark and caramelized, add the beef and sear on all sides.

Stir in 2 tablespoons of paprika and 2 tablespoons of tomato puree, cooking briefly for about 1 minute.

Season with salt and pepper.

Cover the beef with approximately 1.5 liters of beef stock and add 4 bay leaves.

Cover and cook on low heat for 1.5 to 2 hours until the meat is tender.

Check the seasoning and finish with 1 teaspoon of dried marjoram, rubbing it between your palms before adding.

Stir and let the goulash cool down, then refrigerate overnight for better flavor.

Cooking Techniques

Equipment Needed

Spice Level: