Hovezí Guláš/ Beef Goulash
photo by Czech Chef 88
- Ready In:
- 1hr 40mins
- 1 kg stewing beef
- 750 g onions
- 50 ml olive oil
- 1 teaspoon cumin
- fresh ground black pepper
- 2 tablespoons sweet paprika
- 2 tablespoons hot paprika
- 2 tablespoons crushed tomatoes
- 1 teaspoon tomato paste
- 5 bay leaves
- 1 1⁄4 liters beef stock
- 1 teaspoon marjoram
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- Begin by heating up olive oil in a large pot.
- Chop onions semi-finely and add to the large pot. Saute the chopped onion on medium heat until nice and brown, add the cumin and saute for a further 2 minutes.
- Stir occasionally ensuring the onion does not burn. Once golden brown take off heat and let it rest covered for approximately 10 minutes.
- Meanwhile, clean meat and chop into approximately 2cm cubes.
- Put pot back on heat and add meat to pot and cook until meat has browned.
- Add salt, pepper, sweet paprika, hot paprika, crushed tomatoes, tomato paste and mix well and saute until all is well combined.
- Add bay leaves and ensure that the tomato paste does not begin burning so ensure you are watching out and mixing accordingly.
- Add beef stock and mix well. Cook on medium heat until the meat is tender.
- Gut the bell peppers and dice into approximately 2cm by 2cm pieces. Add the cut up bell peppers to the pot once the meat is nice and tender.
- Cook until the bell peppers become tender but not too tender so they have somewhat of a little crunch to them.
- Add marjoram and cook for a further 5 minutes.
- Take the pot off heat and let the Goulash rest for about 10 minutes.
- Serve in a more traditional way with, dumplings (knedle), halusky/galuski, spaetzle, pasta, rice, tarhonya, bread OR a more non traditional approach like, cous cous, quinoa, any other grains OR simply on its own.
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RECIPE SUBMITTED BY
<p>All about food! Speciality being Czech/Moravian/Silesian/Slovak food!</p>