An authentic recipe for beef goulash
Much meat, plenty of onions, lard and Hungarian paprika. That's the basis of the recipe they use to make goulash at Lokál, and you can't fake it! Get yourself some quality ingredients and get to work following the instructions of Vašek Kouba, the executive chef of Lokál.
Amaso: Guaranteed quality meat
Amaso works alongside Czech breeders of Přeštice Black-Pied pigs and Czech Fleckvieh cattle. At their plant in Jenč, just outside Prague, butchers process the meat, curing it using both wet and dry methods. They also craft sausage products following recipes from the first republic. You'll find all of this at the Naše maso butchers' shop, or at Kantýna.
Ingredients for 5 servings:
- 500 g beef shank cut into pieces
- 400 g onions, finely chopped
- 3 tablespoons of lard
- ½ medium hot pepper, finely chopped
- pinch of cumin
- 15 g garlic (4 large cloves, whole)
- 1 tablespoon tomato puree
- 1 tsp ground Hungarian sweet paprika
- pinch of pepper
- 1 teaspoon salt
- 2½ litres of beef stock
- pinch of marjoram
For the roux (prepare in advance):
- 25 g lard
- 25 g flour
Procedure:
- In a large pot, fry the onion in the lard. After a while, add the hot pepper, caraway seeds and fry until brown. About halfway through, add the garlic and sauté.
- When the base is dark, throw the meat on top and let it brown. Then add the purée, paprika and sauté for 2 minutes. Season with salt and pepper.
- Pour in the stock and cook until the beef is tender. This usually takes about 2 hours.
- Remove the meat and set aside. Add the pre-prepared roux, stir well and let it cook for about 5 minutes so that no lumps form.
- Return the beef to the stew, add the marjoram and season with salt if necessary.
