Beef Goulash

Name: Beef Goulash (Hovězí guláš/Mad’arský guláš)
Cuisine: Slovakian
Ingredients: 700 g/1 lb 9 oz casserole beef, cubed; 40 g/1½ oz/3 tbsp lard or white cooking fat, or butter or oil; 40 g/1½ oz/3 tbsp lard or white cooking fat, or butter or oil; 40 g/1½ oz/3 tbsp lard or white cooking fat, or butter or oil; 40 g/1½ oz/3 tbsp lard or white cooking fat, or butter or oil; 10 ml/2 tsp sweet paprika; 5 ml/1 tsp hot paprika; 1.5 litres/2½ pints/6¼ cups beef stock; 2 large red (bell) peppers, seeded and cut into thin strips; 45 ml/3 tbsp tomato purée (paste); 45 ml/3 tbsp tomato purée (paste); 5 ml/1 tsp caraway seeds; 3-5 garlic cloves, peeled and crushed; 15 ml/1 tbsp dried marjoram; salt and ground black pepper; salt and ground black pepper; 2 white onions, peeled and thinly sliced, and sliced red and green chillies; 2 white onions, peeled and thinly sliced, and sliced red and green chillies; 2 white onions, peeled and thinly sliced, and sliced red and green chillies; potato or bread dumplings, to serve; potato or bread dumplings, to serve

Hovězí guláš/Mad’arský guláš

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a recipe that men love to cook. It is also a popular pub dish, so much so that the pub’s reputation will be closely linked to the success of the dish.

Ingredients

700 g/1 lb 9 oz casserole beef, cubed
40

Europe
Slovakia
Czech Republic
Main course
Eastern Europe

Method

Season the beef with salt and pepper. Heat the fat or oil in a large pan over high heat and brown the meat. Remove the meat from the pan and set aside.
Fry the onions in the pan for 10 minutes, or until softened and golden; keep stirring to avoid them browning. Add the sweet and hot paprika to the onions, then fry for 2 minutes, being careful not to burn the pa