Beef goulash can be made from:

• Heel of round: a lesser known cut which contains both meat and gristle – the gristly, sticky part dissolves in the sauce and gives it a stronger flavour
• Beef shank: less gristly, with more meat 
• Beef neck: contains fatty parts, which you can cut out if you prefer

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Pikantní krk na paprice z Našeho masa

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Beef goulash according to Naše maso

You’ll need:

• 4 tablespoons of lard
• 1 kg onion, finely chopped
• 1 kg beef
• 1 l beef broth
• ½ slice of stale bread, cut into cubes
• 2 tablespoons tomato purée
• 1 tbsp sweet paprika
• 1 teaspoon crushed cumin
• 2 cloves of garlic
• 1 tbsp marjoram
• 1 tbsp salt
• 1 tsp pepper

1. In a larger casserole dish, heat half the lard and sauté the onions. Season the meat cubes with salt and pepper. Once the onions are golden-brown, add the meat.
2. Fry slowly. If the meat starts to catch, lightly baste it with the stock. While the meat is roasting, heat the rest of the lard in a smaller pan and fry the bread cubes in it.
3. Once the meat is browned on all sides, add the tomato purée and sauté briefly. Pour in a little stock. Add the paprika and fry briefly again. Then pour in the stock so that the meat is submerged, but not floating.
4. Add the cumin, grated garlic and fried bread. Cover the pot with a lid and simmer slowly until the meat is tender. When the meat is done, add the marjoram and cook briefly. 
5. Serve with dumplings or fresh bread.