Saturday, September 29, 2007

Czech Beef Goulash

One of my dreams is to open a Czech style pub here in San Diego that serves authentic Czech food and beers, but before anything, I need to learn to cook Czech foods--and I know nothing about bohemian foods. So, I've been searching for recipes and I found this one in one of my cookbooks. Although goulash is actually more Hungarian, the Czech do have their own version. What I'm missing in this recipe are the dumplings, which I still have to learn how to make them (I did make them but they didn't turn out so good). If you have a good Czech dumpling recipe, please send it my way.

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 lb stew beef or boneless bottom round steaks, cut in 1-inch cubes
  • Kosher salt, to taste
  • 1/4 teaspoon black pepper
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup all-purpose flour + more for dredging
  • 2 garlic cloves, minced
  • 3 tablespoons paprika
  • 1 teaspoon caraway seeds
  • 4-5 small new potatoes, cut in 1/2-inch rounds
  • 2 2/3 cups beef broth
  • 1 ½ cups low-sodium chicken stock or water
  • 1 cup tomato puree
  • sour cream (for garnish)
DIRECTIONS

Season beef with salt and pepper, then dredge the beef in flour and shake off any excess.

Heat the oil in a large skillet over medium-high heat. Working in batches, brown the beef on all sides, making sure not to crowd the pan and set aside.

Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes. Add the remaining flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.

Place the potato rounds in the bottom of a 3 ½-quart slow cooker. Add the beef and vegetables. Pour in the broth, chicken stock or water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours. Serve with sour cream and don't forget the authentic Czech piva!

3 comments:

sonic said...

Your goulash looks quite tasty. I do the onions by cutting them in half and then slicing thin, same with the bell pepper. As for the dumplings, many people tend to over work the dough and end up with sinkers rather than ones that float. Might try mixing in some cake flour which is lower in glueten or working the dough less.

onliner said...

this is the ONLY goulash me and my family enjoy. This is the second year i am going to make it.

Thanks!

Lady Muck said...

Found your recipe in a google search, as I just got back from Prague and really enjoyed goulash on my trip. Can't wait to try this recipe! Thanks!