How To make Czechoslovakian Goulash

Czechoslovakian Goulash part 2 of 3

Czech Goulash

Czech Goulash with dumplings
#goulash #gulasch

???? Ingredients for 4 servings:
???? For the goulash:
1kg (2.2 lb) beef (shin, chuck or round)
1kg (2.2 lb) yellow onion
1 red onion
4 cloves garlic
60g (2 oz) lard
250ml (8.5 fl oz) red wine
1 tbsp tomato puree
2 tsp caraway seeds
6 tsp paprika
1 tsp chilli
3 tbsp all-purpose flour
5 juniper berries
2 pinches of salt
black pepper

???? For the dumplings:
250g (8.5 oz) salty pastry (we use Czech rohlík)
200g (7 oz) coarse flour
250ml (8.5 fl oz) milk
handful parsley
3 eggs
1/2 tsp nutmeg
1.5 pinches of salt


???? Goulash:
Mince the yellow onion and the garlic. Cut the meat into cubes (if there are any tendons or the meat has large fat parts, remove them). The volume of the onion should be the same as the volume of the meat.

Mix 250ml (8.5 fl oz) cold water and 3 tbsp of flour.

Heat up a pan on high, add the lard, and roast the onions with the garlic cloves for at least 10 minutes until golden brown. Add the meat chunks and sear until slightly brown.

Add tomato puree, all spices, and salt. Season with a great deal of pepper. Keep stirring for a few more minutes. Pour in the wine, let it evaporate, and pour in water with flour so that the meat is not completely under water.

Close the lid, reduce the heat to low, and let simmer for 3 hours. Add more water, if necessary.

???? Dumplings:
Dice the pastry and bake it in the oven preheated to 200°C/390°F for 6 minutes until crispy. Pour in 80ml (2.7 fl oz) milk and let it soak.

Separate egg yolks and whites. Beat egg whites into a foamy mixture. Mince the parsley.

In a large bowl, whisk together flour, egg yolks, the rest of the milk, salt, and grated nutmeg. Add the pastry and the parsley and stir.

Gently add the mixture of egg whites and mix together.

Put the dough on a plastic sheet and make a cylindrical shape. Wrap it tight, so that it won't unfold in the pot. Using a knife, make a few holes for the steam to escape while cooking.

Insert the dumpling into a big pot full of boiling water for 20 minutes. Don't forget to flip it over after 10 minutes.

When removed from the pot, cut it into slices 1-2cm (0.4 - 0.8 inches) thick.

???????????? Serve the goulash with dumplings and a few slices of red onion.

Czechoslovakian/Slovak Chicken Goulash part 1 of 3

Cooking Traditional Czech Recipes

Traditional Czech dishes are known for being hearty comfort food. Bramboracky and Cesneka are great examples of this and two personal favorites that are easy to make at home. Both can be found in most Czech restaurants, and bramboracky are also sold as delicious street food here in Prague.

Does it speak to you? If so, go with CEA!

We provide the support you need with all our study and internship abroad programs, including over $2 million in scholarships every year. Because CEA offers courses for virtually every major at 20 locations around the world, you can make steady progress toward graduation while having the adventure of a lifetime. And with a CEA internship, you get real-world, hands-on experience, so you can rise above the competition. 

Visit ceaStudyAbroad.com for details.

Marinade for Czechoslovakian Chicken Goulash

Bohemia House Czech-Slovak Restaurant: Beef Goulash & WW2 The Battle of Britain

We get a taste of Czech Republic and Slovakia @bohemia_house. We get inside knowledge into how this Czechoslovak restaurant opened just after the Second World War. And, how instrumental this place was for Czech and Slovak immigrants, many of whom had fought alongside the Allied Forces during the war. Above all, we get to see how the Czech staple Goulash is cooked????????

To get some Czech food from Bohemia you can order or visit via:
Instagram: /
Website:

Check out our recipes and food blog on:


For more content please follow us on
Instagram:
Twitter:
Facebook: @thisfoodbangz
Tik Tok: @thisfoodbangz

Listen to our podcast on:
Spotify:
Apple Podcast:
Soundcloud:
Stitcher: