This beef-based dish is based on Hungarian goulash. It is a thick stew with beef, onions, spices, and bread dumplings.

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Servings: 4-6

Ingredients:

• 2 pounds stewing beef
• 1 ½ pounds onion
• 4 tbs cooking oil
• 2 tbs tomato paste
• 1 tsp caraway seeds
• 2 tbs paprika
• 4 bay leaves
• 4 garlic cloves
• 1 tbs flour
• 1 tbs oregano
• 4 cups beef stock
• Salt and pepper

Preparation

1. Sauté the onions: In a large heavy pot, heat the oil over medium-low heat. Add the chopped onions and cook slowly until golden brown and caramelized — this may take 20–30 minutes. Stir regularly. This deep onion base is the heart of Czech goulash.
2. Add garlic, caraway, oregano, and paprika: Add minced garlic, caraway seeds, and oregano. Stir for 30 seconds. Then remove the pot from heat, stir in the paprika (to prevent it from burning), and mix thoroughly.
3. Add beef and sear: Return the pot to heat. Add the beef cubes and season with salt and pepper. Stir to coat the meat in the onion-spice mix. Sear until the meat is browned on all sides.
4. Add tomato paste and bay leaves: Stir in the tomato paste and bay leaves. Cook for another 2–3 minutes to develop the flavor.
5. Pour in the stock: Add the beef stock, just enough to mostly cover the meat. Bring to a simmer.
6. Slow simmer: Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender. Add a splash of water or stock if it reduces too much.
7. Thicken the goulash: Mix 1 tablespoon of flour with a bit of cold water to make a slurry. Stir into the simmering goulash and cook for 10 more minutes until thickened slightly.
8. Season and serve: Adjust salt and pepper to taste. Remove bay leaves before serving.