Today, I have prepared goulash #1, or in other words – one of many different types of goulash which are typical for Czech Republic – potato goulash. So what is the heritage of Czech goulash?
Goulash had been invented in Hungary as a simple beef soup that could be cooked in one pot over an open fire. In fact, the word literally means “cowboy food.” As the nations of Central Europe started to differentiate themselves, the Czechs began to adapt goulash to suit their own tastes and local ingredients. While Hungarian goulash was originally made with beef, the Czechs created new varieties of the dish, incorporating ingredients such as pork, sauerkraut, potatoes, vegetables and making the consistency thicker and more like stew. The sweet paprika is followed with spicy paprika, which goes better with Czech beer. Goulash is also served with dumplings – knedliky, the local dumplings that are unique to the Czech Republic (one of the recipe can be found here).
What do you need for potato goulash:
500 g beef meat
5 pieces of bigger potatoes
1 sweet pepper
1 vegetable stock
1 spoon of flour
sweet paprika powder
1 spoon of chilli sauce, Mango Scotch Bonnet
Chop the onion and add it into the big pot with oil. Fry it until golden, add cut pieces of beef and fry it. Add the sweet paprika powder and cumin, peeled and chopped potatoes, vegetable stock and 1.5 l of water. Bring it to boil and let it boil 30 minutes. Afterwards, put in slow cooker and cook it in high around 1 hour or until the meat is tender. If you do not have slow cooker, cook it in low heat around 1 hour or again, until the meat is tender. In mean time, cut tomatoes and sweet pepper in slices and add it into the pot. Let it cook with meat and potatoes. To finalise, when all ingredients are soft, add marjoram, chilli sauce (if you like spicy food) and flour mixed in cup of cold water. Let it boil for next 30 minutes.
When finished, goulash is ready to serve. You can serve it with bread or crackers, sprinkled with parsley on top. However, the goulash is ready and delicious to eat, my family´s tradition (or probably even Czech culture) is to leave it for two days in cold place. It tastes better second and third day! 🙂
Enjoy it! Other types of goulash will follow 🙂
Vero & Canito