Recipes · Czech · Stews

Hovězí Guláš (Czech Beef Goulash with Bread Dumplings)

One serving has 760 kcal and 43 g protein, and at least a fifth of a woman's daily need of cobalamin (206%), zinc (160%), selenium (119%), niacin (86%), pyridoxine (81%) and riboflavin (73%). Ready in 230 minutes.

• Preparation: 80 min
• Cooking: 150 min
• Makes: 1 serving (722 g)
• Difficulty: Medium
• Diets: High protein
• Contains: beef, dairy, egg, gluten, pork

Ingredients

• 160 g Beef shin or chuck
• 10 g Lard
• 130 g Onions
• 6 g Sweet paprika
• 0.5 g Hot paprika (or a pinch of cayenne)
• 8 g Tomato paste
• 0.5 g Caraway seeds
• 0.1 g Bay leaf
• 0.2 g Allspice
• 0.1 g Black pepper
• 300 g Water
• 6 g Flour, all-purpose (for the sauce)
• 5 g Garlic
• 0.6 g Marjoram, dried
• 1 g Salt
• 45 g Flour, coarse (hrubá) or bread flour (for the dumpling)
• 30 g Milk, whole
• 5 g Egg yolk
• 1.5 g Yeast, fresh
• 0.5 g Sugar, a pinch
• 12 g White bread rolls, a day old

Method

1. Cut the beef into 3 cm cubes and slice the onions thinly; Czech guláš takes nearly as much onion as meat.
2. Melt the lard in a heavy pot and fry the onions over medium heat for 15-20 minutes, stirring often, until deep golden brown: they give the sauce its colour and body.
3. Add the beef and brown it with the onions for 5 minutes. Take the pot off the heat, stir in the sweet and hot paprika and the tomato paste, then pour in a splash of the water at once so the paprika doesn’t burn.
4. Add the caraway, the bay leaf, the allspice, the pepper and enough of the water to just cover the meat. Cover and simmer gently for 2 hours, until the beef is tender, adding a little more water now and then.
5. Meanwhile make the dumpling. Warm the milk until lukewarm, crumble in the yeast with the sugar and leave it for 10 minutes until foamy. Mix the coarse flour with a pinch of the salt, add the yeast milk and the egg yolk and knead into a soft dough that comes away from the bowl. Work in the bread, cut into 1 cm cubes, cover and leave to rise for 45 minutes.
6. Shape the dough with wet hands into a loaf about 6 cm thick and leave it for 15 minutes. Lower it into a large pot of boiling salted water, cover and cook for 20-25 minutes, turning it over halfway. Lift it out, prick it with a skewer to let the steam out and slice it with a thread or a sharp knife.
7. Mix the flour with a few spoonfuls of cold water until smooth and stir it into the goulash with the crushed garlic, the marjoram, rubbed between your fingers, and the rest of the salt. Simmer for 10 minutes, stirring, until the sauce is thick and glossy.
8. Take out the bay leaf and serve the guláš with slices of the dumpling and plenty of sauce over them. Unlike Hungarian pörkölt it is thickened, and heavy with marjoram and garlic; it is even better reheated the next day.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

6.1 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.