1 kg of beef shoulder or boneless beef chunk
200 g bacon, diced
2 tbsp. flour
½ to 1 tsp. salt
½ to 1 tsp. ground black pepper
4 tsp. sweet paprika
2 tsp. hot paprika. For the brave 4 tsp.
1 tsp. ground caraway seeds
1 ds. 70 grams of concentrated tomato paste
6 bay leaves
1 green pepper, sliced
1 red pepper, sliced
6 cloves garlic
1 to 2 onions
½ til 1 bottle Limfjords Porter Double Brown Stout
Or similar red wine
Used beer, add 1 tbsp. vinegar
4 tbsp. olive oil for frying
Or try with half the olive oil and butter
Home Recipe No. 28
Homemade Böhmische Goulash with bread dumplings
Procedure without liability: Roast bacon in its own fat, add a little oil/butter and brown the hakked onion and garlic lightly in it. Cut beef into bite-sized pieces, put them in a plastic bag with flour and paprika and shake the bag well. Brown then the meat in the pan. Add salt, pepper, caraway, concentrated tomato paste, bay leaves, green and red peppers into strips.
Stir into the saucepan and add the beer or wine to taste. I use a Limfjords Porter Double Brown Stout Beer and a tbsp. vinegar.
Let the pot simmer for at least 1 ½ hours under a lid. Check that the meat does not boil dry. Add a little water/beer/wine if necessary. If too much moisture take the lid of the last few minutes so that it evaporates.
Serving: Knödel above cut into nice slices before being served with the Goulash. Anyone who has been in Praha, have probably tried "Goulash with Knödel" at the brewery and restaurant "U Fleku" translated into "At the Fleks". Coming from the family name Flekovsky. If you do not want to make Knödel, so serve a good mashed potatoes with the Goulash.
Garnish: You can save some fried bacon for garnish and sour cream on top.
Drink: A "Pilsner Urquell" will be a natural thing to this dinner.
Hint: The sauce thickness is adjusted with the flour from which the meat is shaken with the plastic bag. I used 1 large spoon to my dish with 33 cl beer and it was just right.