Name: Slovak Beef Goulash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 portions
Ingredients: 800 g beef; 3 tablespoons sunflower oil; 3 pcs onion; 3 cloves garlic; 2 tablespoons sweet paprika; 1 teaspoon hot paprika; 2 tablespoons tomato paste; 500 ml beef broth; 1 teaspoon caraway; 2 pcs bay leaves; 1 teaspoon marjoram

Ingredients

4portions

Main Ingredients

800 gbeef

3 tablespoonssunflower oil

3 pcsonion

3 clovesgarlic

2 tablespoonssweet paprika

1 teaspoonhot paprika

2 tablespoonstomato paste

500 mlbeef broth

1 teaspooncaraway

2 pcsbay leaves

1 teaspoonmarjoram

Step by step process

Preparing the Meat and Vegetables

1
Slovak beef goulash starts with the meat. Cut the beef into chunks about 3 to 4 cm. Pat them dry with a paper towel so they brown rather than steam.
2
Finely chop the onion and crush or mince the garlic. Gather the spices: sweet paprika, hot paprika, caraway seeds and a bay leaf.

Browning and Building the Goulash Base

3
Heat the oil in a pot or casserole over medium heat. Brown the meat in batches on all sides, about 3 to 4 minutes per side. Remove the browned pieces and set aside.
4
Add the onion to the same pot and saute in the remaining fat until golden, about 8 to 10 minutes. Add the garlic and cook one more minute.
5
Take the pot off the heat, add the sweet and hot paprika and the tomato paste. Stir and return to the heat for 1 to 2 minutes until the paprika turns fragrant.

Braising the Goulash

6
Return the browned meat to the pot. Pour in the beef stock, add caraway, bay leaf and marjoram. Bring to a boil, then reduce the heat to the lowest setting.
7
Braise the goulash covered over very low heat for 90 minutes, until the meat is tender and the sauce thickens. Stir occasionally and add a little stock if needed.
8
Finally remove the bay leaf and season with salt and pepper. Serve with bread dumplings, wide egg noodles or bread.