Beef Goulash (Czech)

lucid501's Note:

This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 3

• 1 ½ lbs beef , cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
• 2 tablespoons oil or 2 tablespoons fat
• 1 large onion , diced
• ½ green pepper , coarsely chopped
• 2 tablespoons paprika (to taste)
• 1 ½ teaspoons salt
• ½ cup water

Directions:

1. Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
2. Add paprika and blend well. Add meat, green pepper, salt, and water.
3. Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
4. Add more water if desired, although mixture should not be overly soupy when finished cooking.
5. Serve over hot boiled potatoes or topped with dumplings. (I use Bread Dumplings).

Reviews

[SarahP12]

Not really the greatest. It will do in a pinch, but it's not authentic Czech Goulash (I am Czech, born in Prague). There isn't even MARJORAM in this recipe, which is a MUST in Czech Goulash. There is also no green pepper in Czech Goulash and one onion isn't nearly enough.

[mommyoffour]

This is a good recipe. I used a 1/2 of an arm roast that I cubed up. We served this over mashed potatoes, but I want to serve over some tiny dumplings next time. This is a nice recipe, thank you for sharing with us.

[Petalpages]

The whole family liked this. I served it over wild rice. After cooking the onions in bacon fat, I put the whole she-bang in the crock pot for 8 hours on low. I'm at a high elevation, so added about a 1/2 cup extra water. Turned out great! Thanks for the recipe!