Bohemian Goulash
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g roast beef
- 2 onion (s), cut into not too thin slices
- 5 clove (s) garlic, peeled and chopped
- 2 teaspoon thyme, dried
- 2 teaspoons marjoram, dried
- 1 teaspoon caraway seeds
- 3 teaspoon paprika powder, hot
- 1 dash oil
- 0.25 liter ¼ vegetable stock
- 2 tablespoon tomato paste
- 1 dash sweet cream
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces of goulash.
- Heat the oil in a roasting pan or large saucepan and sear the meat on all sides. Add the onions and garlic and fry briefly. Add all the spices and fry for 2-3 minutes. Deglaze with about 1/2 l of water and cook on high heat with an open saucepan until the liquid has almost completely evaporated. Repeat the process with 1/2 liter of water until the meat is soft (it takes about 10 minutes for the half liter to evaporate). It takes about 1 hour for the meat to be tender.
- The onions and garlic boil completely. When the meat is done, add the vegetable stock, tomato paste and cream instead of the water. Bring to the boil again briefly and serve.
- Bread dumplings, spaetzle and cucumber salad go well with it. We always eat a little cranberries with it.
- Don`t be afraid of the large amount of garlic. You don`t taste it and you don`t carry the typical smells around with you.
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