Beef Goulash (Czech)

"This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague."
 
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photo by Anonymous
photo by BarbryT photo by BarbryT
photo by PaulaG photo by PaulaG
Ready In:
2hrs 20mins
Ingredients:
7
Serves:
3-4
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ingredients

  • 1 12 lbs beef, cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
  • 2 tablespoons oil or 2 tablespoons fat
  • 1 large onion, diced
  • 12 green pepper, coarsely chopped
  • 2 tablespoons paprika (to taste)
  • 1 12 teaspoons salt
  • 12 cup water
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directions

  • Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
  • Add paprika and blend well. Add meat, green pepper, salt, and water.
  • Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
  • Add more water if desired, although mixture should not be overly soupy when finished cooking.
  • Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).

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Reviews

  1. Not really the greatest. It will do in a pinch, but it's not authentic Czech Goulash (I am Czech, born in Prague). There isn't even MARJORAM in this recipe, which is a MUST in Czech Goulash. There is also no green pepper in Czech Goulash and one onion isn't nearly enough.
     
  2. I followed the recipe almost exactly (with the addition of some garlic) and it came out delicious. It was falling apart with just a fork and the onions caramelized perfectly. Thank you.
     
  3. This is a good recipe. I used a 1/2 of an arm roast that I cubed up. We served this over mashed potatoes, but I want to serve over some tiny dumplings next time. This is a nice recipe, thank you for sharing with us.
     
  4. The whole family liked this. I served it over wild rice. After cooking the onions in bacon fat, I put the whole she-bang in the crock pot for 8 hours on low. I'm at a high elevation, so added about a 1/2 cup extra water. Turned out great! Thanks for the recipe!
     
  5. While this was not the one my husband is used to, I found it pretty tasty. I also cooked it in the crock pot on low instead of standing in front of the stove for 2 hours...made the beef very tender! I would say that the only thing I will change next time is to add some more spice to it, salt for sure, as it is pretty bland otherwise. But we will definitely be making it again!
     
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Tweaks

  1. I made this with cubed veal, a half green pepper and a half red pepper and I added a tablespoon of minced garlic in step two. I was cooking mine in a non-stick pan, so I needed only about half the oil. I also used only about half a teaspoon of salt, and merlot instead of water. I have difficulty adding water to recipes. I always want to opt for something more flavoursome! VERY tasty! Loved the paprika in this. And I'm sure it's much lower in fat than the nutritional information indicated. The quantity I made was ample for four. We ate this served over noodles.
     

RECIPE SUBMITTED BY

<p>My husband and I have been together for over 10 years, married for 5. My husband is in school for his PhD in Math, and I have my Master's in Library Science. We have a 1 year old son.<br /> <br />I love cookbooks, and have a ton of vintage ones dating as far back as the 1920's. When DH's grandmother passed away, I inherited all of her cookbooks and recipes, and for Christmas we created a family cookbook using scans of her recipe cards. <br /> <br />&nbsp;<br /> <br /><a href=http://www.TickerFactory.com/weight-loss/wkFsIi2/> <br /><br /></a></p>
 
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