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(Experiment 84) Hovezi gulas

Zdravím české přátele!

Back in 2009, I toured the Czech Republic. It is renowned to have over 2000 castles, cheap beers and some of the most beautiful women on this planet. From a culinary standpoint, the goulash really hit the spot. It’s a “worker” meal, cheap to make and filling but its sauce is rich and complex in flavour.

It is served with knedliky to wipe the sauce off the plate *drool*

While I do not eat meat anymore the smell in the house was out of this world. My friend Bruni told me you can do  Guláš z hlívy which is a goulash but with oyster mushroom. Will definitely try to cook this soon!

You need

  • 650g beef shank ( if you cannot get this part get the chuck)
  • 500g onion minced
  • 700g beef or vegetable stock
  • 2 garlic cloves minced
  • 2tbsp tomato paste
  • 3-4tbsp flour
  • 2tbps paprika
  • 1/2tsp dried marjoram
  • 1tsp caraway seeds
  • 45g butter


  1. First dice the meat into cubes of about 1″ long, try as much as possible to cut them all the same size.
  2. In a large pot melt the butter over medium-high and add the meat. If your pot is small do it in 2-3 batches. Brown the meat and remove it from the pot and reserve.
  3. Turn heat to medium and put the onion in the pot and caramelize them a little.
  4. Add the tomato paste, flour, garlic, paprika, caraway seeds, salt and pepper. Cook for about a minute and add the broth. Stir well so the flour and tomato paste is all mixed. Add the meat back in the pot and bring to a boil then to a simmer, cover for 2 hours. Take a look after 90 minutes to see if the sauce has thickened enough, if it’s too thin, resume cooking without the cover.
  5. At this stage add the marjoram. Stir and give it a taste test; adjust with salt and pepper as needed.
  6. Serve with some knedliky and you are all set

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