Czech Goulash

From what I’ve read, the flavors that make Czech goulash distinctively Czech are that of marjoram and coriander, so be sure to include those if seeking the flavor you had in Prague. Also, use sweet Hungarian paprika – I used a different variety and could taste the difference. I had a bottle going sour on the counter, so I added a little red wine to my gravy, but this isn’t traditional so I’ve omitted it from the recipe here, although I did like what it added to the overall flavor. And with all that said…

Czech Goulash

• 1lb. beef, cubed (chuck or stew beef)
• 1 onion, roughly chopped
• 3 T butter
• 2-3 T sweet Hungarian paprika
• 1-2 tsp marjoram
• 1-2 tsp coriander
• 1-2 tsp black pepper
• 2 cloves garlic, minced or 1-2 tsp garlic powder
• 1 c. water
• 2-3 T flour
• salt to taste

1. Melt butter in dutch oven over medium-high heat.  Sautee onions in butter until beginning to soften.
2. Add beef and paprika to butter and onions, brown beef on all sides.
3. Add marjoram, coriander, black pepper and garlic, and stir well.
4. Add water and reduce heat to a simmer.  Cover and cook until meat is tender, 10-15 minutes.  Check meat for doneness.
5. Uncover and allow sauce to reduce to desired amount.  Add flour 1 tablespoon at a time and stir, allowing sauce to thicken before adding more flour.  Stop adding when sauce reaches desired consistency.
6. Season with salt.  Do this after sauce has reduced to avoid over-salting.

Goulash is usually served with bread dumplings, not potatoes, as the airy bread slices soak up the sauce very well.  Any light bread will do.  It is also sometimes served with pickled red cabbage….