Ingredients for cooking goulash in Czech
- Beef 500 g
- Onions 400 g
- Salt to taste
- Paprika to taste
- Ground black pepper to taste
- Lard (vegetable oil) for frying For sauce:
- Dark beer 0.5 L
- White bread 4-5 slices
- Main Ingredients Beef, Beer
- Serving 3 servings
- World cuisine Czech cuisine
Crockery, Oven, Frying pan, Stove, Cauldron
Cooking goulash in Czech:
Step 1: Prepare the base for goulash.The meat for goulash should not be too fat, but if it has streaks of fat in it - this is very good. The neck, shank is best. To begin with, we will hold the meat for 15-20 minutes in cold water to remove part of the harmful substances from it, if they are present there. Then cut the meat into cubes 3-4 cm in size. Rinse the onion, peel and also cut into cubes. We shift these ingredients into a pan with a thick bottom, add oil and fry for 5-10 minutes, constantly mixing. It is not necessary to achieve a ruddy color. Add a small amount of water, cover the pan with a lid and simmer for some time over low heat. Then we transfer the fried meat with onions to the cauldron and send it to the oven heated to 200 degrees.
Step 2: Prepare the sauce for Czech goulash.Czech goulash is goulash soup, and it, like almost any dish of Czech cuisine, cannot do without sauce. We prepare the sauce this way: we clear the bread from the crusts and soak it in dark beer. Dark beer is more aromatic and is prepared using roasted barley, which will give the dish the taste and aroma of toasted bread. Soaked bread should be ground to a state of gruel. You can make the sauce thicker or thinner as you like more.
Step 3: Stew the meat in the oven.While we were preparing the sauce, the meat in the oven was already a little dried up. It's time to pour it with beer sauce, mix and leave to bake. Cooking time will also depend on the quality of the meat., and from the oven in which you put it out. Therefore, focus on an hour and a half and periodically check the readiness of the meat. When you feel that the meat is almost ready, add all the necessary seasonings - salt, pepper and paprika. Beer will make the taste of meat tart and aromatic, but if you like it sharper, you can diversify the list of spices. The most used spices in the Czech Republic are caraway, basil, marjoram, mint, sage and thyme.
Step 4: Serve the ready-made Czech goulash.Ready-made and fragrant goulash in Czech is served hot, this is undeniable. But with what to serve it, it's up to you, there are many options: dumplings, potato pancakes, just mashed potatoes, croquettes, loose buckwheat. But even without a side dish you will be full of goulash to the full! Enjoy your meal!
- - There are a dozen variations of cooking goulash in Czech - almost all of them differ in the use of different types of meat. So you can use more than just beef.
- - To prevent oil splashing, the meat must be dried before frying.
- - If you want the taste of the meat to be softer, use light beer. The right beer should have only 4 ingredients: water, yeast, malt and hops. Remember and not be mistaken in your choice!
- - Ready goulash can be decorated with a sprig of greenery.