Recipe by lucid501
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.
Top Review by 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.
- 1 1⁄2 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
- 1⁄2 green pepper, coarsely chopped
- 2 tablespoons paprika (to taste)
- 1 1⁄2 teaspoons salt
- 1⁄2 cup water
Directions See How It's Made
- Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
- Add paprika and blend well. Add meat, green pepper, salt, and water.
- Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
- Add more water if desired, although mixture should not be overly soupy when finished cooking.
- Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).