David Barta's Beef Goulash (Hovezí Guláš)Original recipe comes from The Czechoslovak Cookbook by Joza Brizova, Crown Pub., Apr 1965, ISBN: 0517505479
2 lb. beef (shank or chuck)
1/4 cup lard
1 large onion, chopped
1/4 teaspoon paprika
Dash of pepper
Pinch of marjoram
Salt, to taste
1 clove garlic, mashed
1 tablespoon flour
2 cups water
- Fry onion in lard until yellow; add paprika and meat; brown. Add seasoning; pour in 1/2 cup water. Cover and simmer until tender, adding more water as it evaporates.
- When meat is done, uncover it, and let all of the water evaporate. Dust with flour; stir until brown. Add 1 cup more water; and simmer for 10 to 15 minutes longer.
Serve with yeast raised dumplings or potato dumplings.
Serves 4 to 6.
Notes: Here is what I do. First I take flour, about a cup or more if you like, and bake it in the oven at 350 degrees for about 2 hours or until it turns a dark tan color (this is used for a dark roux in many dishes). This is done before hand and is kept in the refrigerator for future use.
Next, I like to brown my meat first so I can see how brown it is. Then I take it out of the pan and start frying the onion until it is yellow using a little salt and pepper for seasoning. When the onion is about ready I add the garlic, paprika, and marjoram and throw in the meat. Add 1/2 cup water and simmer till tender. Note: I like much more paprika and garlic and I do use more. This has to be to your taste. Then add the baked flour, I think it gives it a much better flavor. To each his own.