Czech goulash

Meat 553 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Czech goulash
  • Serves: 5 People
  • Prepare Time: 15 min
  • Cooking Time: 1 hour 15 m
  • Calories: -
  • Difficulty: Easy
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Czech goulash is a piece of juicy meat stewed in beer with onions, tomato paste, pepper and caraway seeds in a spicy thick aromatic sauce.

Ingredients

Directions

  1. Cut the meat into small pieces.
  2. Finely chop bell peppers, onions and garlic, chop chili peppers.
  3. Heat a saucepan with vegetable oil.
  4. Put the meat and, stirring, fry over high heat until golden brown. Do not overcook the meat so that it does not become tough.
  5. Add onion, garlic and chili. Salt. Then add the paprika and cumin.
  6. When everything is lightly fried, it is the turn of the tomato paste.
  7. And now we pour beer into the saucepan.
  8. We reduce the heat, simmer over low heat, closing the saucepan with a lid. The goulash should be cooked slowly, about 1.5 hours.
  9. Stir occasionally and add water, if necessary, so that the dish does not burn.
  10. 15 minutes before cooking, add flour mixed with sour cream.
  11. We boil the goulash without a lid. The sauce should be smooth and thick.

Czech goulash



  • Serves: 5 People
  • Prepare Time: 15 min
  • Cooking Time: 1 hour 15 m
  • Calories: -
  • Difficulty: Easy

Czech goulash is a piece of juicy meat stewed in beer with onions, tomato paste, pepper and caraway seeds in a spicy thick aromatic sauce.

Ingredients

Directions

  1. Cut the meat into small pieces.
  2. Finely chop bell peppers, onions and garlic, chop chili peppers.
  3. Heat a saucepan with vegetable oil.
  4. Put the meat and, stirring, fry over high heat until golden brown. Do not overcook the meat so that it does not become tough.
  5. Add onion, garlic and chili. Salt. Then add the paprika and cumin.
  6. When everything is lightly fried, it is the turn of the tomato paste.
  7. And now we pour beer into the saucepan.
  8. We reduce the heat, simmer over low heat, closing the saucepan with a lid. The goulash should be cooked slowly, about 1.5 hours.
  9. Stir occasionally and add water, if necessary, so that the dish does not burn.
  10. 15 minutes before cooking, add flour mixed with sour cream.
  11. We boil the goulash without a lid. The sauce should be smooth and thick.

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