Tradiční hovězí guláš: traditional beef goulash, that is how this stew is usually called, but simply say Czech goulash and everybody will know what you mean. Traditional it certainly is, this goulash, because there is no self-respecting Czech restaurant were it doesn’t occupy a prominent place on the menu, and you will find no school- or factory-canteen were it is not spooned regularly. Indispensable is the sidedish, the knedlíky or dumplings, which will help to dip up the delicious pool of juicy sauce in which the tender cubes of beef are swimming.
To make enough goulash for 6 we need:
1 kg. beef
1 tbsp. sweet paprika
1 – 2 tsp. hot paprika
2 cloves garlic
1 red bell pepper
1 cube beef broth
1 tsp. ground caraway
1 pinch majoram
1 bottle of beer. Lager is fine
Cube the beef, season with pepper and salt and brown quickly on all sides in hot oil until brown. Take it out of the pan and put aside.
Reduce the heat and sauté the chopped onions and bell pepper. When the onions are translucent, take the pan from the heat. Stir in the paprika, put the pan back and add the beer. Season with grated garlic, majoram, caraway and the broth cube. Bring to a boil, add the meat and let it gently simmer until the beef is tender. Add some water if it gets too dry.
Spoon the meat and lots of sauce on a plate, garnish with finely chopped red onion and serve with knedlíky and a large mug of beer.