Ingredients

beef   800 g

fat   50 g

bow   2 pcs.

garlic   3-4 teeth

bell pepper   1/2 pcs

dark beer   1 l

tomato paste   2 tbsp. l

caraway   1 tsp

flour   2 tbsp. l

Dumplings

potato   1 kg

flour   1-1,5 glasses

egg   1 PC.

water   of necessity

smoked bacon   200 g

bow   1 PC.

At leisure, I slowly master the Czech cuisine. I suggest you, my friends, to join these experiments.

This recipe is remarkable not only because beer is great for it, but also because the beer in it is the main component - the meat is stewed in beer, or as the Czechs say “on beer”.

You should not use dark beer to extinguish "bad", for example, Miller Midnight, Tuborg Black, etc. Stock up on delicious dark beer. Preferably Czech. Good porter. If the recipe hooks, experiment with light.

Dumplings go as a bonus to goulash. In the Czech Republic, it is served with dumplings as a side dish. In fact, it will go well with pasta, potatoes, rice, etc. If you are going to make dumplings, then cook potatoes in uniforms in advance so that they cool down.

Cut meat into small cubes. Approximately 2.5–2.5 cm

Cut onions into medium half rings. Salo in small pieces.

Put a pan of goulash on the fire and pour a little oil. Put the bacon there first. Let it fry for a while and put onion and cumin.

While the onion is sautéed, cut the Bulgarian pepper into cubes. Put it with the tomato paste in the pan. Stir well and sweat so that the pepper is slightly softened.

Then lay meat and garlic in the prepared base. Sprinkle with red pepper. I am not an adviser here. Everyone has their own preferences. Add bay leaf and mix well.

It's time to pour beer into goulash! Beer must completely cover the meat, but otherwise it will not take that thick, delicious gravy =) Pour, do not regret!

Close the lid, make a small fire and leave to stew until the meat is soft. It is determined per tooth =) But according to the observations, it takes 40-60 minutes.

We won’t waste an hour and fill up dumplings =) By the way, a lot of dumplings are made from a kilogram of potatoes. They can be frozen in the freezer and cook as needed.

Peel the cooked potatoes and crush. Salt, add the egg. And, gradually adding flour, knead the potato dough. It is difficult to say how much flour will leave. You may need to add some water if the dough is too dry. If the dough does not stick to your hands, then it's done.

In the Czech Republic cook different dumplings. I like with onions, bacon and bacon.

Cut the onion into small half-rings, bacon into strips and fry in a pan.

Divide the dough into two parts and mix one of them with fried onions and bacon.

Form dumplings (in size as patties) of two kinds - with filling and without. Cook the right amount of pieces in salted water =) The time varies depending on the size, about 20 minutes. Check the goulash for readiness. Thicken the gravy with two tablespoons of flour.

Goulash is served on large plates: meat is laid out in the center and flavored with a huge amount of gravy, so that you can dip slices of dumplings lying on the sides of the plate. I highly recommend decorating goulash with finely chopped onion rings. Goes well together.

Well, and, of course, do not deny yourself the pleasure - pour a mug of cold tasty beer!

Step 1: Prepare the base for goulash.

   Goulash meat should not be too fat, but if it has streaks of fat, it is very good. Best fit neck, shank. To begin with, we will hold the meat for 15-20 minutes in cold water in order to remove some of the harmful substances from it, if they are present there. Then cut the meat into cubes measuring 3-4 cm. We wash the onions, peel and also cut them into cubes.
  We shift these ingredients into a skillet with a thick bottom, add oil and fry for 5-10 minutes, stirring constantly. Achieve ruddy color is not necessary. Add a small amount of water, cover the pan with a lid and simmer for a while on low heat. Then we shift the meat fried with onions in the cauldron and send it to the oven heated to 200 degrees.

Step 2: Prepare the sauce for Czech goulash.

Czech goulash is a goulash soup, and like almost any dish of Czech cuisine, it cannot do without sauce. Prepare the sauce as follows: peel the bread from the crusts and soak it in a dark beer. Dark beer is more aromatic and is prepared using roasted barley, which will give the dish the flavor and aroma of toasted bread. Soaked bread must be ground to a state of gruel. You can make the sauce thicker or thinner as you like.

Step 3: Stew the meat in the oven.

  While we were preparing the sauce, the meat in the oven had already dried up a bit. It's time to fill it with beer sauce, mix and leave to bake. The cooking time will depend on the quality of the meat., and from the oven in which you extinguish it. Therefore, focus on the hour and a half and periodically check the readiness of the meat. When you feel that the meat is almost ready, add all the necessary seasonings - salt, pepper and paprika. Beer will make the taste of meat tart and aromatic, but if you like it spicy, you can diversify the list of spices. The most used spices in the Czech Republic are cumin, basil, marjoram, mint, sage and thyme.

Step 4: Serving ready-made Czech goulash.

  Ready and fragrant Czech goulash is served hot on the table, this is undeniable. But with what to serve it, you decide a lot of options: dumplings, pancakes, just mashed potatoes, croquettes, crumbly buckwheat. But even without a garnish, you will fill up with goulash of satiety! Enjoy your meal!

There are a dozen variations of cooking goulash in Czech - almost all of them differ in the use of different types of meat. Thus, you can use not only beef.

So that the oil does not splash, meat should be dried before frying.

If you want the taste of meat to be softer, use a light beer. Proper beer should have only 4 ingredients: water, yeast, malt and hops. Remember and can not go wrong in the choice!

Ready goulash can be decorated with a sprig of greenery.

Since the beginning of the school year (in early October), the amount of free time has rapidly dropped to zero, so I’m writing a new post just now.

Today I will share with you the recipe of the most important Czech dish, a pillar and support of local cuisine - beef goulash. Probably many who were in the Czech Republic, will begin to be surprised, they say "as well as beef goulash, we were in Czech restaurants with pig's knee, ribs, switch and Tatarak fed." Pork knee is nice, but it is far from being included in the daily diet of an ordinary Czech person, but goulash is the basis of everything :)

What is beef goulash and why do you need it MANDATORY   to cook?

Beef goulash is a gastronomic orgasm for every meat lover, this is a very simple composition of the dish, which ideally emphasizes the rich taste and texture of beef meat. Meat literally melts on the tongue like chocolate, and thick brown sauce gives this culinary joy the necessary tartness. Sounds good?

But in fact, this dish can be prepared by everyone, it requires very simple ingredients, which are probably in every store in Yakutia, no special culinary skills are needed, I will try in this post to reveal all the secrets and tricks. The only negative is that it takes 3 hours to cook, but in the end you can cook 10 liters of goulash, half can be frozen without any problems, and the second half is for the whole family another week: D

I wanted to please my beloved and make a surprise for him when he comes home from work. But of course I did not have time, the young man came earlier and immediately took over everything himself and removed half of the ingredients: D

What you need for a perfect goulash (about 4 liters):

1.5 kg beef knuckle   - in goulash the most important thing is the choice of meat, it must be a knuckle

600 grams of onions

Sweet red pepper   (for color and spice)

Black pepper

Chile pepper   (for sharpness)

Water

Flour / Starchfor thickening

Vegetable oil

Why are there more ingredients in the photo than in the list?

I started cooking without the presence of my young man, a Czech in the 100,500th generation, the best connoisseur of Czech goulash and generally a tough cook. And when he came to see garlic, tomato sauce, 1.5 kg of onions and a bunch of spices, he became almost enraged and immediately removed these ingredients, and reduced the amount of onions by half.

By the way, I bought beef at a butcher shop for 180 kroons, which is about 450 rubles at the current rate.

Finely (finely small) chopped onions. Why so small? Because onions should not be felt in goulash at all, that is, its consistency. He should create a taste background for the sauce and thicken it a little. As a result, the volume of chopped onion should be approximately equal to the volume (not mass!) Of meat.

I shed a lot of bitter tears while cutting 1.5 kg of onions, of which we eventually used only half :)

We cut the meat into pieces 3x4 cm. What you see in the upper left corner is the separated membranes (blanches?). The young man’s mom told me later that they shouldn’t be removed, after two hours of cooking, they would still soften. So do not separate them, you will lose a lot of time and nerves.

Salt and pepper meat, do not overdo it.

We take a larger saucepan, heat it almost to the maximum and pour some vegetable oil.

Pour into the pan all the onions and constantly mix it. Important! Do not come bow, he should only soften and get a light trotter. You can reduce the temperature, fry like this for about 4-5 minutes.

And this is the main specialist in Czech cuisine, my young man Philip. In general, more than Czech dishes, he prepares Italian pasta and American burgers ^ _ ^

After the onions have become softer, move it to one half of the saucepan and raise the temperature. Pour the meat into the free half.

We tilt the pot a little and raise it so that the onions are not above the fire, and the meat on the contrary is under the maximum temperature. The meat in that half is well heated, so that a crust appears on each side, we try to mix and turn the meat to the minimum.

Why is it so important that a crust appears on the meat and at the same time try to torture (turn over) it less?

If you want the meat to be very soft and juicy, it is necessary that it does not lose moisture from the inside, for this you need to close this meat from the edges, and this is done so that a piece of meat on each side burns under the very high (maximum !!!) temperature, so that a fried crust appears, which will keep the water in the meat. And each turning of the meat squeezes water out of it, so it is recommended to turn the meat one time for each face.

For example, steaks are prepared according to this principle. The pan is heated almost to the maximum temperature, in the case of gas stoves, you need to wait about 40 sec-1 minute until the pan is sufficiently heated, you must wait at least 5 minutes for electric cookers, then put the meat. Then the meat is pressed down with a spatula to the pan and fried for 40 seconds on one side, then turned over and also 40 seconds from the second side, after that it is important to burn the narrow edges of the meat. After the fried shell has appeared around the meat, you can lower the temperature to the middle one, cover the pan with a lid and wait another 4-7 minutes until the meat is ready from the inside. The result is a gentle tender beef steak.

In fact, I use this principle when cooking any dish with meat. For example, if I cook tomato sauce with chicken breast and spaghetti, first I fry the chicken pieces separately and then put them separately on a plate, I start making tomato sauce in an empty frying pan and then in the last 4 minutes of cooking I add the already fried chicken. In this algorithm, the meat does not dry out and does not become hard and dry, but rather is very gentle and elastic. Or recently I made pork in the oven. Before you put the meat in the oven, I fry it in a pan at the maximum temperature on all 6 sides for about a minute, knitted it with thread and put it in an oven at 150 ° C for an hour. I never ate meat more gently, even in a restaurant;)

I don’t want to offend all hostesses and cooks with this “shocking news”, I don’t doubt your professionalism, I’m writing this information mainly for beginners in the kitchen. Especially for men, as I secretly hope that some of them will delight their women with this goulash, in my opinion, beef goulash is the most masculine dish :)

Reduce the temperature to medium and mix the meat with onions.

add a lot of sweet pepper, we used 2/3 of the package. Stir.

Add spiciness to goulash. Here everyone adds chili to their taste. Those who do not eat spicy at all, add quite a bit, but it is necessary, absolutely not without chili. You can use chilli seasoning, and we have dried thermonuclear peppers, we cut them straight with scissors :)

Add boiled water and mix everything by eye, the water should be as much as meat + onions or even more. We poured about 1.5-2 liters of hot water.

At this stage, you can dosolit-pepper to taste.

We cover with incomplete cover and leave for 2 hours. Adjust the temperature so that the goulash boils quite a bit.

After 2 hours, the goulash will thicken a little at the expense of onions, but this is not enough, so we thickened it even more, so that the consistency of the goulash was like low-fat kefir. How did we thicken it? We used the most in my opinion ingenious Czech invention   all time - iishku (Jiška). What is it? This is a granulated flour with vegetable oil + a bit of brown dye. It is added already almost ready dish and mixes up on a low temperature. And when this does not occur NO ONE LOCKET (!!!). You can add at least half of the package at a time and still there will be no lumps, in some miraculous way the flour dissolves and ideally thickens the sauce.

If you do not have any eggs or a similar analogue, you can use ordinary flour or starch, although they create disgusting lumps in the already prepared liquid sauce. To avoid this, you can add flour (about 3/4 cup) to the onions in the 5th step. It is necessary to carefully mix the flour with onions, and in general everything will have to be mixed more thoroughly and all the water will not be added all at once, but in portions, between infusions, everything must be carefully moved each time.

When the goulash is ready, turn off the tile and let it brew for another half an hour.

Just a few words to Yeeshke. This is my big LoveShe changed my life in the kitchen. I started using it a year ago, when I saw that Phil was putting it in a pan with goulash. Before that, I thickened sauces with flour, which every time I made shit lumps, which I then had to chew -_- With the egg, I forgot what lumps are and constant mixing.

It is sold in two versions, dark with dye, so that the color of the sauce was richer, and light without dye, for light sauces / soups. The composition is nothing but flour and vegetable oil, so it is a natural product. This happiness is in a box of 35 CZK. If you go to the Czech Republic, then do not buy stupid souvenirs and magnets, buy better Yishku :)

This is how goulash is served in the Czech Republic, the strange bread on the left is dumplings. Czech cuisine consists of more than half of such sauces, it was because of them that dumplings were invented, it is such a taste for very neutral steamed pastries that absorb sauces very well. To many Russians, dumplings seem tasteless and even vile (WTF !?), but in my opinion, our tourists simply do not understand their functions and perceive them as a complete garnish. But in fact, with the help of dumplings eaten sauce. By the way, dumplings are not only flour, but also for example potato.

Of course, in Yakutia, you cannot find native Czech dumplings, but you can do well without them, you can make mashed potatoes or eat goulash just with bread.

Serve goulash with onion rings and parsley as in the photo.

Enjoy your meal!

P.S. If you like the post, be sure to let me know, I'll post more food, and generally write what you thought was most interesting.

P.P.S. I still can’t write a post about why I’m very much against language annual courses in the Czech Republic, I know that many people are collecting documents now and really hope for a bright future in Prague, so I don’t want to disappoint parents of children, because in my opinion 17 -year-old children who come here to "learn the language" and "to enter good universities for good specialties" and then find a "good job" do not succeed in these matters at all. I know from strength 10 people out of 300 who study in decent univers and speak good Czech. Want a post about it? I want to protect my readers from negativity, but again, it is necessary that at least someone shares an objective view.

By the way, who cares about my life, you can see my instagram, it’s really stupid, I don’t make interesting signatures and add pictures every day. https://instagram.com/sakhayaanas/

  Favorites Goulash Recipes - Czech Cuisine

Rested a week in the Czech Republic. Therefore, this post will display Czech cuisine. Her zest - incomparable, fragrant goulash!

Goulash soup

Goulash soup appeared in Hungary. But Czech goulash soup is no less tasty and fragrant. Usually it is quite sharp. This soup is a beautiful golden or reddish color, it has a lot of meat. His recipe is simple.

Old Czech recipe.

Meat - 350 g (beef or pork).
   Onions - 150 g
   Butter or lard - 100 g
   Garlic - 15 g
   Paprika - 20 g
   Potatoes - 1 kg
   Beef broth - 2 l
   Pepper, salt, cumin - to taste.

Cooking:

Finely cut onions.
   Melt half the butter (lard) in a goulash pan, fry the onions in this butter.
   Meat is washed, dried, cut into small cubes and fry with onion for about three minutes.
   Salt, pepper, add cumin and paprika, mix thoroughly.
   Pour broth into the pan, wait until it boils. If foam appears, remove it.
   Peel potatoes, wash and cut into large pieces. Add it to the soup.
   Heat the remaining butter in the pan (fat), fry the flour in it until brown, add to the soup. Cook for half an hour.
   Ready soup can still pepper and add greens to it.

Goulash and beer

Beer gives the meat a special flavor. This is also true for the meat that was prepared on beer, and for the meat that is consumed with beer.

Czech goulash is often cooked in beer. Light makes the taste of meat softer, dark makes the taste of meat especially refined. Meat, cooked with the addition of beer, surprisingly fragrant and indescribably delicious!

They say Czech beer is especially suitable for Czech goulash! Men usually prefer the light, the representatives of the beautiful half of humanity - the dark.

Goulash gravy

The basis of the goulash gravy is meat juice, released in the process of stewing. Sometimes broth is added to the meat. The correct sauce is obtained if flour is added to the goulash (sometimes it is pre-fried), tomato paste, onion, garlic, pepper, cumin.

It is allowed to add a small amount of sour cream to the goulash.

Excellent sauce is obtained when cooking goulash on a dark beer.

Czech Goulash Recipes

Classic Czech goulash

You will need:

Meat - 600 g (beef or pork).
   Onions - 2-3 pieces.
   Sweet pepper - 2 pcs.
   Flour - 2 tbsp. spoons.
   Sour cream - 1 tbsp. spoon.
   Tomato paste - 1.5 Art. spoons.
   Garlic - 2-3 cloves.
   Dark beer - 500 ml
   Lard for frying, a little broth.
   Chili, cumin, paprika - to taste.

Cooking :

Cut the meat into pieces about 5 cm.
   Finely cut the sweet pepper, onion and garlic, chop the chili pepper.
   In a skillet, melt the lard and warm it well.
   Put the meat and, stirring, fry over high heat until golden brown. You can not overcook the meat so that it does not become rude.
   Add onion, garlic and chili. We salt. Then add paprika and cumin.
   When everything is slightly browned, comes the turn of tomato paste.
   And now we pour beer into a saucepan.
   We turn down the fire, simmer on low heat, closing the saucepan lid. Goulash should be cooked slowly.
   Periodically stir and pour the broth to the dish is not burnt.
   15 minutes before readiness add flour and sour cream.
   Boil the goulash without a lid. The sauce should be uniform and thick.
   Done!

Venison Goulash

Game lovers will appreciate the following recipe for real aristocrats.

Ingredients:

Venison - 500 g
   Dry red wine - 400 ml
   Onions - 2 pcs.
   Tomato paste - 3 tbsp. spoons.
   Flour - 2 tbsp. spoons.
   Allspice - 1 tbsp. spoon.
   Garlic - 2 cloves.
   Sour confiture - 3 tbsp. spoons.
   Lard for frying.
   Salt, black pepper, cumin - to taste.

Cooking:

Wash and dry the meat, cut into cubes.
   Finely chop the onion and garlic.
   Melt melts in a pan, fry onions and garlic.
   Add the meat and fry for two minutes.
   Sprinkle the meat with allspice, salt, pepper, add cumin and marmalade and pour some water.
   Stew under the lid until complete evaporation of water.
   Sprinkle meat with flour, stir, pour wine.
   Add the tomato paste and simmer until the meat is soft.
   Done!

Goulash in a multivariate

You can cook real Czech goulash in a slow cooker.

You will need:

Pork (cubes of 2 cm) - 400 g
   Onions - 100 g
   Garlic - 3 cloves
   Flour - 3 tbsp. spoons
   Carrots - 1 pc.
   Water - 2-3 glasses
   Fat for frying
   Salt, pepper, green onions, paprika, cumin, marjoram - to taste.

Cooking:

Finely cut carrots, onions and garlic.
   Fry meat, onion and garlic in the "Pastry" mode. You can pre-fry the onions and meat in a pan on the fat.
   Salt, pepper, add spices.
   Fill with water.
   Bred flour in 2 tbsp. spoons of water, we introduce in gravy. Stir well.
   We extinguish in the "Quenching" mode for 1 hour. If the meat is tough, then 2 hours.
   Done!

What is served goulash in the Czech Republic?

First, of course, with dumplings (flour or potato).

Secondly, of course, with beer!

Another Czech goulash is served with Czech cabbage, boiled or baked potatoes or potato tortillas (bramboraku), and also decorated with greens (spring onions or spinach) and cucumbers.

o-cz.ru

• beef pulp - 0.8 kg
• two small bulbs
• 1-2 sweet peppers
• fresh chilli - 1pc (optional)
• dark beer - 0.5 l.
• flour 2 tbsp. l
• garlic - 1-2 cloves
• tomato paste - 1 tbsp. l

• fry meat
• add finely chopped onion, garlic and chopped chili pepper, fry all together
• add finely chopped bell pepper, tomato paste, ground cumin and paprika
• pour beer
• stew until ready about 2 hours
• add flour and salt

Czech goulash   - This is a hearty meat spicy dish with a thick sauce. It has spice and cumin and a light aroma of beer, so it does not look like ordinary goulash, which we used to try. Pungent chili gives spiciness to it. If you do not like spicy dishes, then you can not add it, but the result will lose a little in taste, because chili is not only a burning sensation - it also adds a slightly sour vegetable flavor. I did not add fresh hot peppers, because my home can not stand the sharpness, but I recommend you :) So, today Cooking by.   czech

Well that's all! Serve with boiled potatoes or even rice. Enjoy your meal!

gotovim-po.ru

Czech goulash. Cooking recipes. Where to taste it in Prague?

Prague ... Quiet cozy streets, the scent of flowers and gorgeous local kitchen. Especially often tourists book czech goulash (Český guláš). Slices of tender stew so perfectly combined with the taste of local beer spill, that the popularity of this dish is no wonder. Interestingly, the goulash itself is sometimes also prepared with the addition of beer - it makes the meat very soft and gives it flavor and refined taste.

What is the difference between Czech goulash and Hungarian, Georgian and Tatar?

According to the historical fact, goulash is not a Czech dish. Its homeland is Hungary. The difference is in cooking. In Hungary, the Magyar shepherds made goulash as soup — made from meat, vegetables, and herbs. In the Czech version, goulash is the second dish, no less tasty: stew in a thick tomato sauce with spices, which flourish or potato is so amazingly suited to dumplings, cabbage, cooked according to a special recipe, brambboruk (potato tortillas) and, of course, beer - how can it be without it? By the way, the sauce must be spicy. It tastes a bit like a Tatar dish azu, only meat is taken completely different. Goulash is made exclusively from beef, pork, poultry or rabbit. For Tatar dishes, lamb, beef or horsemeat are suitable.

Georgian cuisine lovers say that goulash tastes like chanakhi - mutton with potatoes, eggplants and tomatoes. The difference of these dishes is in the selection of meat and the ratio of products. In the chanakhi, vegetables and meat go in equal proportions, and in goulash meat is the main one. That it should be a lot.

Goulash is varied in taste. Do not believe it, but there is even fish goulash! It should be made a reservation that goulash soup is made from poultry and fish.

Czech goulash soup recipe

The recipe for a goulash soup is ridiculously simple: fry onion in butter or smaltse (take 100 grams of squid or butter in 150 grams of onion), add meat (350 grams of beef or pork) and hold on to fire for another three minutes. Salt, pepper to taste, add cumin and paprika (for the beautiful color of the soup), pour broth (need 2 liters). After the broth begins to boil, add coarsely chopped potatoes (about 1 kg) and flour fried on Smaltsea. Leave to boil for 30 minutes. By the time cooking soup takes about an hour.

For the preparation of goulash as a second dish, beef is most often taken.

The recipe for making gravy for goulash

The main recipe for gravy for goulash: meat with garlic and cumin stew until it is soft. As soon as juice is extracted from the meat, tomato paste, flour and spices are added to it. A small portion of sour cream is allowed. The sauce is incredibly tasty!

A natural question arises: why, with such a simple recipe, is Czech goulash so popular? Let's see for this detailed classic Czech goulash recipe. So.

The recipe for cooking classic Czech goulash

In a well-heated Smaltsev, fry beef or pork (about 5 cm pieces). The required amount per serving - 600 gr. It is necessary to ensure that the meat does not overcook, otherwise it will lose softness and become tough. Add finely chopped onions (2-3 pieces), 2-3 cloves of garlic and chili pepper (to taste). A little salt, seasoned with paprika and cumin. Give the onions a little fry and add tomato paste (no more than 1.5 tbsp. Spoons). And then - ta-dam! - fill the meat with beer. At 600 grams of beef or pork is usually taken 0.5 liters of dark beer. Reduce the heat and simmer until tender, not forgetting to stir and add broth. You need to boil down goulash without covering the dishes with a lid. The ideal sauce in goulash should be thick and uniform. About 15 minutes before the readiness is added flour and sour cream. When serving - of course, greens!

There are many recipes for goulash. For gourmets, it is especially recommended to try venison goulash and dry red wine. How to cook it?

The recipe for venison goulash and dry wine

In a hot frying pan fry chopped 2 onions and 2 cloves of garlic. To the onions and garlic spread 500 grams of washed and dried meat venison, diced. We continue to fry for about two minutes. To your taste, salt, pepper, add cumin (as a mandatory ingredient of the dish) and 3 tbsp. spoons of sour confiture. Then add some water. Later, when the meat is stewed, the water will completely evaporate, leaving only a thick and fragrant sauce. As soon as we see that there is no water left in the sauce, we first sprinkle the meat with flour (no more than 2 tablespoons), mix it well and add 400 ml of dry red wine into it - mmm, it sounds unrealistic! Plus there is 3 tbsp. spoons of tomato paste, and again stew until soft meat. It is easy to surprise with such a dish, and it is very easy to conquer any man's heart, and it is very simple to feed with such goulash - a hearty dish is impossible!

And do not be afraid of such seeming "restaurant" Czech dishes. Even at home   goulash turns out incredibly tasty! Housewives can cook it on the gas stove, in the oven, and with such a miracle of kitchen appliances as multicooker.

Do not believe? Try it!

The recipe for cooking goulash in Czech in a slow cooker

One carrot, 100 grams of onion and 3 cloves of garlic cut into small pieces and fry with pieces of pork (about 200 grams). To do this, in the slow cooker, select the "Baking" mode. Add salt, pepper, spices to your taste. Fill with 2-3 glasses of water, add 3 tbsp. spoon flour, diluted in 2 tbsp. spoons of water. Mix well and put in the "Quenching" mode, which lasts 50-60 minutes in the slow cooker. After the time expires, we try the meat, and, if it is still a bit harsh, we set for an hour in the same quenching mode.

Where to taste the best Czech goulash in Prague?

Kohl you are lucky enough to visit the Czech Republic, many advise to visit in Prague restaurant "U Semika"   - this is where you can pamper yourself with Vyshegrad goulash in bite with flour dumplings.

And in beer "U Zavesenyho Kafe"   enjoy classic goulash with beer cheese - have you ever tried? Believe me, it's worth it!

Be sure to take a look. "U tri ruzi"   - not only that they serve six different kinds of beer, they also prepare homemade delicious and nourishing goulash!

And if you walk the soul to all, then "Kolkovna"   - this is a pub, from which you will never go hungry, because it is simply impossible to abandon the classic goulash with the famous Czech beer of the first class!

The most important thing is that the price of Czech goulash is not particularly expensive. Of course, dishes with more aristocratic selection of meat and products will cost more. But in the Czech Republic there are many pivnic, hostinec or hospod, in which you will be welcomed hospitably, will give an unforgettable feeling of warmth and comfort, feed you hearty and tasty, and for money it will come out quite inexpensively.

Czech goulash   - the true calling card of this country. And no matter where you try it - in a restaurant, on a visit or at home - the main thing is that he served the table with the same love and the same cordiality with which Prague will always meet you!

iloveprg.ru

Czech goulash

Main ingredients: Beef, Beer

Those who like to eat a hearty and tasty meal should definitely try Czech specialties. I propose to start with one of the national dishes, even if borrowed from the Hungarians, - Czech goulash. The special taste of goulash gives dark beer. This wonderful dish has a warming effect and is perfect for a winter dinner. Czech goulash can decorate your table, making the usual dinner in a festive. Be sure to try to cook it!

Ingredients for making Czech goulash:

1. Beef 500g
2. Onion 400 g
3. Salt to taste
4. Paprika to taste
5. Ground black pepper to taste
6. Lard (vegetable oil) for roasting For sauce:
7. Dark beer 0.5 L
8. 4-5 white bread slices

Not suitable products? Choose a similar recipe from the others!

Crockery, Oven, Frying Pan, Stove, Kazan

Cooking Czech goulash:

Step 1: Prepare the base for goulash.

Step 2: Prepare the sauce for Czech goulash.

Step 3: Stew the meat in the oven.

- - There are a dozen variations of Czech goulash cooking - almost all of them differ in the use of different types of meat. Thus, you can use not only beef.

- - So that the oil is not sprinkled, dry the meat before frying.

- - If you want the taste of meat to be softer, use a light beer. Proper beer should have only 4 ingredients: water, yeast, malt and hops. Remember and can not go wrong in the choice!

- - Ready goulash can be decorated with a sprig of greens.

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Recipe: Czech goulash with potato-rye dumplings - Traditional Czech brewery goulash

beef - 500 gr;

rye flour - 2 glasses;

dark beer - 500 ml;

onion - 3 pcs;

garlic - 3 cloves;

chicken eggs - 1 pc;

potatoes - 2 pieces;

tomato paste - 2 tbsp. spoons;

parsley - 3-4 sprigs;

marjoram - to taste;

paprika - to taste;

ground black pepper - to taste;

vegetable oil - 20 ml

1. First you need to cut the beef into pieces. Cut across the fibers.

2. Peel the onions and garlic, chop finely.

3. Fry sliced ​​vegetables in butter until golden brown.

4. When the garlic and onions become brownish, add sliced ​​meat to the pan. Now you can salt and pepper and add marjoram, cumin and paprika. Fry over moderate heat.

5. Clean the potatoes and set them to boil in pre-salted water.

6. After 5-8 minutes, when the meat is fried, pour a bottle of dark beer into the pan and simmer over moderate heat.

7. When the potatoes are soft, drain the water and push to the state of mashed potatoes.

8. Finely chop the parsley and send it to the potatoes.

9. We break the egg into the container with the future dumpling.

10. There we sift rye flour.

11. Knead the dough and form a sausage out of it.

12. Boil the dumplings in salted water, occasionally lifting it with a spatula so that it does not stick to the bottom of the pan. Then add tomato paste to the pan with goulash, mix, add water if necessary and simmer until the meat is soft.

13. After about 30-35 minutes, when the meat is ready, add the sifted rye flour and mix well so that no lumps form. Stew Czech goulash until thick.

14. Dumpling can be considered ready when it floats to the surface of the water. Gently take it out and let it cool a little. After that, cut into slices, constantly moistening the knife in cool water, so that no pieces of dumplings stick to it.

15. We put the slices of rye dumplings on a plate, next to it we place the pieces of meat, pour all over with gravy and decorate with fresh onion rings. Czech goulash with dumplings is ready. Good shit!

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Pivní guláš or beer goulash, original Czech recipe

• 500 grams of beef
• 1 onion
• 1 can of tomato paste (70 grams)
• 1 liter beef broth
• gray bread (suitable "Ukrainian", "Stolichny", Borodinsky can), about 1/3 of the rolls of "Ukrainian", "Stolichny" and 1/2 "Borodinsky"
• 1 head of garlic
• marjoram
• paprika
• pepper
• Beer "Kozel" light or another dark beer.

Take a deep pan. Chop onion finely and fry in a saucepan in vegetable oil until golden brown.

Cut the meat into medium sized pieces and add to the onions. Fry for a few minutes.

Add 30 ml of beer, mix. And add tomato paste. Fry everything for 5 minutes.

Add salt, pepper, garlic (finely chopped, not crushed.), Paprika. All thoroughly mixed.

Add to the pot 1 liter of beef broth, put on a slow fire.

While all this is boiling, we take bread and soak it in water, then squeeze out excess water through gauze, and wipe the bread through a colander.

When the broth boils, pour out the bread and mix everything thoroughly.

Add cumin and marjoram (grind the marjoram with hands as small as possible).

Cook without a lid for 1 - 1.5 hours, stirring occasionally. For 10-15 minutes until the end add another 30 ml of beer.

Step by step photos

1. Take a deep pan. Chop onion finely and fry in a saucepan in vegetable oil until golden brown.

2. Cut the meat into pieces of medium size and add to the onions. Fry for a few minutes.

3. Add 30 ml of beer, mix.

4. Add salt, pepper, garlic (finely chopped, not crushed.), Paprika. All thoroughly mixed.

5. Add 1 liter of beef broth to the pan, set on slow fire.

6. While all this is boiling, we take bread and soak it in water, then squeeze out excess water through gauze, and wipe the bread through a colander.

7. When the broth is boiling, pour out the bread and mix everything thoroughly.

8. Add cumin and marjoram (grind the marjoram with hands as small as possible).

9. Cook without lid for 1 - 1.5 hours, stirring occasionally. 10-15 minutes before the end add another 30 ml of beer.

10. Bon appetit.

Additional Information

Serve with dumplings or potato pancakes (bramborichki), can be served with boiled potatoes. Sprinkle the meat on top with finely chopped green onions and grated fresh horseradish. Enjoy your meal.

Recipe: Pivní guláš or beer goulash, the original Czech recipe, how to cook quickly and tasty at home