Yum

Someone recently said they were looking for a true bohemian goulash recipe… now that it’s getting cold outside it makes sense to make this hearty meal… and it makes sense to post it.

My mother’s instructions are a little vague and I’ll try to be more specific here, but the measurements are not exact.  Except for the fact that I’ve always been told in a good goulash the measurement of meat to onions is 1 to 1 so if we start there the recipe is sure to be pure gold.

The addition of Czech beer isn’t absolutely necessary but really…could it hurt???  I think not 😉 and it really does add a dept of flavour that rounds out the recipe.

Goulash

• 2 kg of beef shanks chopped into bitesized pieces
• 2 kg of onions chopped
• Splash of oil, canola or other vegetable oil
• 2 T Caraway seeds
• 3 T Paprika
• 1 bottle of Czech beer
• 4 garlic cloves
• 2 T marjoram
• 2 Tablespoons flour
• 1/4 cup water
• sat and pepper to taste

Place a large pot on medium heat and cook the onions in oil until translucent.  Add the meat and fry until the meat is seared on the outside about 5 minutes.  Then add caraway seeds, garlic and paprika (when adding the paprika take the pot off the heat, too much heat and the paprika will get bitter) stir to ensure all the seasoning is coated in oil.  Add the beer and simmer on the stove until the meat is soft and tender, about 45 minutes… keep simmering until much of the liquid has cooked off, if you check the meat and it’s not tender but you’re running out of liquid, add a bit of water.

Once the meat is tender mix the water and flour in a cup ensuring there aren’t any lumps (this can be strained) add to the meat mixture and bring to a slight bubble until it thickens. Finally season with marjoram and salt a pepper to taste.  If you like a bit more garlic you can add more at the end, the longer you cook garlic it becomes more sweet and the less ‘bite’ it has… level of garlic is really personal preference.

There really are a couple of keys to a good goulash, firstly the ratio of meat to onions… this really needs to be one to one.  Secondly, the marjoram at the end… this, at least to  me, is the signature flavour of goulash… if you do both of those two things you’ll have a delicious meal ready to be served with a nice bowl of rice.

Bon appetite!