Prep 20 mins
Cook 2 hrs
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.
- 680.38 g beef, cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
- 29.58 ml oil or 29.58 ml fat
- 1 large onion, diced
- 1 green pepper, coarsely chopped
- 29.58 ml paprika (to taste)
- 7.39 ml salt
- 118.29 ml water
- 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).
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.
I followed the recipe almost exactly (with the addition of some garlic) and it came out delicious. It was falling apart with just a fork and the onions caramelized perfectly. Thank you.
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.