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How To make Bohemian Beef Dinner
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat
cut into 1" pcs.
2 Tablespoons cooking oil
2 medium onions :
chopped
1 clove garlic -- minced
1 teaspoon dill weed
1 teaspoon caraway seed
1 teaspoon paprika
1/2 cup water
1 cup sour cream
27 ounces sauerkraut
additional paprika
In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.
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Beef Goulash Recipe - Hovězí guláš - Czech Cookbook
One of the top three national dishes in the Czech Republic. Loved by many and favorite by tourists, who visit the Czech Republic. Now you can make it in a comfort of your home. :)
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Buc-ee’s Bohemian Garlic Beef Jerky
The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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BEEF GOULASH with caraway and marjoram Czech Recipe
I always feel great after eating home made goulash. Goulash is a bit similar to a beef casserole or a beef bourguignon but thanks to marjoram and caraway, it has a very unique, comforting taste.
It is hearty, filling and grounding. My recipe is quite simple and is similar to the original recipe for goulash found in historical records. Some people add other ingredients such as mustard, tomato paste or even bread to thicken the sauce. With goulash, one you develop a recipe you like, you tend to use the same recipe over and over.
I like adding spices at different stages of cooking. First, I add a spoonful of caraway, paprika and black pepper when I start cooking, to give the diced beef a great taste. Marjoram and garlic are a bit more gentle so I add these a bit later, together with more caraway and more marjoram.
Cooking goulash is quite time consuming but the result it always great. You will need to use a pressure cooker for 1.5 hours (two 45 minutes sessions) and more time will be needed to reduce the goulash once the meet is cooked tenderly. I like keeping in the fridge for a day before I eat it as the flavour is always better one day later.
I hope that you will like your home made goulash.
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Music in this video is courtesy of Purple Planet.
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Classic BEEF GOULASH Recipe | How to Make a Traditional Beef Goulash | Golaž
Episode 34: One of the best things about authentic food, like a Traditional Beef GOULASH, is it’s ability to provide comfort to people. Goulash is originally a Hungarian dish, however it is a very common dish eaten in Slovenia and many other parts of Europe.
There are several different variations — in this episode Michelle takes us on a journey and shares with us her families favourite version. You have to give it a try!
Print recipe here:
Ingredients
2-3 onions, diced
2 carrots, Chopped
5 cloves of garlic, chopped
3 pounds of stewing beef
1 1/2 - 2 cups of water or Beef broth
3 x Bay leaves
1 1/2 tsp’s paprika (or more to taste)
1/2 tsp pepper
Salt (to taste)
*optional: tomato paste (start with 1 Tablespoon - add more to taste)
2 Tbsp’s of oil
1. Add oil to a large pot. Fry onions on medium temperature until they become translucent.
2. Then add the meat with the onions.
3. Once the meat is slightly browned add in the garlic. Mix until the garlic is fragrant about 30 seconds.
4. Now it’s time to add the carrots.
5. Add enough water or beef broth to cover the meat completely.
6. Give it all a good mix, before adding 3 bay leaves.
7. Add some seasoning: salt, pepper, 1 1/2 tsp’s paprika (or more to taste). *This next step is optional: Add tomato paste (to taste)
8. Mix everything together until really well combined.
9. Cover the pot and lower the temperature. Allow the goulash to simmer on low for 3-4 hours. Stirring occasionally.
10. Serve it along with; mashed potatoes, macaroni, polenta, or my homemade gnocchi recipe, a salad and some fresh bread. Dober tek
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A Classic Caribbean Corned Beef Recipe.
How to make a classic corned beef recipe, using canned corned beef as it's done in the Caribbean. In under 5 minutes you'll have a tasty spicy corned beef dish, ready for rice, roti, bread or even crackers.