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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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Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
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In this episode I was directed by a elderly grandma to the best local pub in the Vsetín region to discover typical traditional food from the Czech Republic. One of the most popular dishes here are Goulash which can be cooked in different variations. (Hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.But also here in Czech Republic it is a most known traditional dish. The food was absolutely delicious, it was definitely one of the best Goulash I have had. The meat was juicy and tender and the gravy was mixed with cabbage which was a great combination served on the side with Knedlík also known as Knödel or Klöße which are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of Knödel is popular include Austria, Germany, Hungary, Poland, Romania, Serbia, Croatia, Slovenia, Slovakia, and Czech Republic.
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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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