Recept na hovězí guláš podle Zdeňka Pohlreicha

Making the perfect beef goulash is like building a house: the foundation needs maximum attention and time. Once you have that, just be careful not to burn the paprika, and most importantly, let it stew slowly with minimal liquid. This is the authentic Czech beef goulash recipe you've been looking for. Authentic Beef Goulash Recipe Ingredients (Serves 4): 1 kg (2.2 lbs) beef shank (or beef chuck) Salt and freshly ground pepper 2 tbsp oil 2 tbsp lard 1 tsp crushed caraway seeds 4 cloves garlic, pressed 1 tbsp sweet Hungarian paprika 1 tbsp tomato paste (tomato purée) 1.2 liters (approx. 5 cups) beef broth or stock 2 bay leaves 2 sprigs of thyme 1 tbsp all-purpose flour 1 tsp dried marjoram 1 red onion, for garnish Side Dish: Karlovy Vary dumplings (Karlsbader Knödel) or fresh bread Zdeněk Pohlreich cooks with FABINI, too. Discover the new Czech cookware brand at https://www.fabini.cz How to Make the Best Beef Goulash (Method): Trim any excess fat from the beef shank and cut it into 3cm (approx. 1-inch) cubes. Season generously with salt and pepper. Peel and roughly chop the onions. In a large pot or Dutch oven, heat the lard over low heat. Add the onions and slowly sauté until deep golden brown. This is the most crucial step and takes 20-25 minutes, stirring occasionally. (Your goulash must be built on a good foundation, just like a house.) Add the caraway seeds, pressed garlic, paprika, and tomato paste. Sauté for about 2 minutes, stirring constantly to prevent the paprika from burning. Deglaze the pot with 100 ml (approx. 1/2 cup) of beef broth and bring to a boil. Add the seasoned beef cubes, stir well, and sear on all sides, about 5-6 minutes. Once the meat is seared, pour in another 100 ml of broth. Add the bay leaves and thyme, stir, cover with a lid, and let it stew at a gentle simmer until semi-tender. This will take about 1.5 hours. Check the goulash occasionally and give it a stir. (It's essential that the meat stews slowly in a minimal amount of liquid. Only add broth spoonful by spoonful, just enough to prevent the meat from scorching.) Check the seasoning during the stewing process, adding a little more salt and pepper if needed. Once the meat is semi-tender, continue to stew, stirring constantly, until almost all the liquid has evaporated, leaving just the rendered fat. This concentrates the flavor. Dust the mixture with flour (or, even better, add a roux) and continue to cook for 10 minutes, stirring constantly. You'll need to keep stirring and scraping the delicious browned bits (the 'fond') from the bottom of the pot. This gives the goulash a richer color and body. Pour in the remaining 1 liter (approx. 4 cups) of broth, add the dried marjoram, and bring to a boil. Let it simmer uncovered until the meat is completely tender, about 40-50 minutes. Stir occasionally. Allowing the liquid to reduce will naturally thicken the goulash. Taste and adjust the final seasoning with salt and pepper. Serve with Karlovy Vary dumplings (or bread), garnished with finely chopped red onion. Tip: For a spicy goulash, stir in a chopped chili pepper along with the paprika. 🔔 Don't forget to subscribe so you don't miss any new videos! VIDEO TIMESTAMPS: 02:25 The Meat: Preparing the Beef Shank 04:14 Adding Ingredients: Tomato Paste, Paprika, and Meat 04:38 Deglazing & First Seasoning (Salt, Caraway) 05:02 Tip: Pressure Cooker & The Difference Between Stewing and Boiling 06:15 More Seasoning: Garlic, Marjoram, Bay Leaf 07:15 Thickening: How and When to Add Flour 08:15 Final Seasoning and Serving Follow Zdeněk Pohlreich's other social media channels: Instagram:   / zdenek_pohlreich_official   Facebook:   / zdenekpohlreich   TikTok:   / pohlreich_official   #goulash #beefgoulash #recipe #goulashrecipe #czechgoulash #howtocook #zdenekpohlreich #cooking #food #stew #beefstew #authenticrecipe