Czech Goulash (the Real Thing)
photo by Karen Elizabeth
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
8-12
ingredients
- 2 lbs cubed beef, about 1/2 inch
- 2 lbs of cubed pork, about 1/2 inch
- 2 tablespoons oil, to brown your meat
- 2 teaspoons pickling spices
- 1 cup chopped onion (preferably sweet)
- 2 (15 ounce) cans of diced stewed tomatoes
- 1 (14 ounce) bottle catsup (preferably Heinz)
- 1 (10 ounce) can tomato soup (preferably Campbells)
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon red pepper
- 1 teaspoon white vinegar
- 1 teaspoon good whiskey (I use Black Jack Daniels)
directions
- Heat oil in large dutch oven (large stew pot) on high heat.
- Combine beef and pork and begin to brown in oil on all sides.
- When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
- Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
- Spices will expand while cooking.
- Drop cheesecloth or teaball into meat mixture.
- Simmer mixture for 45 minutes.
- Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
- Finally add all the spices as measured, the vinegar and the WHISKEY!
- Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
- Check and stir frequently to prevent the bottom from scorching or burning.
- THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
- OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
- (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).
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Reviews
-
this is good but absolutely NOT the real thing. I was born and grew up in czech republic and this is not what you will get if you ask for a gulas in a restaurant. The real thing asks for very little ingredients. 2lbs cubed beef, 2lbs of onion, chopped, paprika- lots of it, salt, pepper, garlic and marjoram and water. Thats it. You serve it with czech dumplings ( milk, flour, yeast, salt, sugar, egg - kneed it, shape it like a loaf of bread boil it in water 20 min on each side, slice and serve)
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Having had the real thing in several places in eastern europe, including Romania and Slovakia, I thought that it was ok. The ketchup was a bit overpowering as well as the pickling spice. I am not a big fan of using processed ingredients (ie ketchup and canned soup) and I know that they dont use it in eastern europe to make goulash. I did throw in some sour cream to cut down on the overpowering spice.
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Tweaks
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A very good stew, I took other reviewers advice and subbed some of the water with 340 ml beer, but otherwise, as directed. I made this in advance, and served to guests for a Sunday luncheon, it was very well received, quite a strong tomato flavour. DH loved it. Accompanying it were steamed white rice, and a potato bake, both went very well. I think I might try the egg noodle idea another time, I can imagine that would make a great 'one-pot' dish. Thanks for a great recipe, macinjim!