Goulash checo tradicional de ternera

Ingredientes

• 800 g beef (cheaper cuts)
• 2 onions (finely chopped)
• 2 cloves garlic (crushed)
• 2 tbsp tomato puree
• 1 cube beef stock
• 1/2 tsp sweet paprika
• 1/4 tsp caraway seeds/marjoram/chilli
• 1/4 tsp salt & black pepper (mixed )
• 2 tbsp plain flour

Preparación

1. 1

   Cut up the beef in to bigger chunks

2. 2

   Mix together the plain flour, pinch of salt and freshly ground pepper and put it in a deeper plate or bowl

3. 3

   Coat the beef pieces in the flour mix

4. 4

   Heat a large frying pan with some oil and leave until it's medium hot

5. 5

   Fry the beef from both sides until it's golden brown and the meat is 'sealed' and place on a new plate. Do this in several batches if your pan is small.

6. 6

   Next fry the onions until see through and flavour them with carraway seeds, pinch of chilli, some marjoram and also add the garlic.

7. 7

   Put the beef back to the frying pan (or swap it for a large stock pan or soup pot).

8. 8

   Add the beef stock cube and about 500 ml hot water

9. 9

   Add the tomatoe puree

10. 10

    Reduce the heat to medium low, cover with a lid and let the whole thing to simmer for about 2 hrs.

11. 11

    Check regularly to make sure that the stock doesn't evaporate too much and check the beef. Depening on what cut of beef you buy, the dish might be ready sooner or longer than the recipe.

12. 12

    Serve with traditional Czech dumplings or with a thickly cut sourdough bread.