Czech Guláš
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The Tale of Czech Guláš
Story updated
Czech guláš developed from Hungarian gulyás but evolved into a thicker, less soupy stew as it spread through the former Austro-Hungarian Empire, becoming a staple pub dish in the Czech lands, traditionally served with bread dumplings (knedlíky) rather than the noodles or rice more common elsewhere.
Ingredients
Scale:· 6 servings
- 2 lb beef chuck, cubed
- 3 tbsp lard or oil
- 3 onions, diced
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 3 cups beef broth
- 2 bay leaves
- Salt and black pepper
- Bread dumplings (knedlíky), for serving
Instructions
- 1Cook onions in lard until deeply golden, about 15 minutes.
- 2Remove from heat and stir in paprika and caraway seeds.
- 3Add the beef and garlic and cook, stirring, to seal the meat.
- 4Stir in tomato paste and beef broth, and add bay leaves.
- 5Cover and simmer gently for 1 1/2 to 2 hours, until the beef is very tender and the sauce has thickened.
- 6Season with salt and pepper, and serve with sliced bread dumplings.
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