Hovezí Guláš/ Beef Goulash

Recipe by Czech Chef 88
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.