Slovak cauldron goulash

Name: Slovak cauldron goulash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 portions
Ingredients: 1000 g beef shank; 4 pcs onion; 2 pcs red bell pepper; 4 cloves garlic; 500 g potatoes; 3 tablespoons lard; 3 teaspoons sweet paprika; 1 teaspoon hot paprika; 2 tablespoons tomato paste; 1 teaspoon caraway; 1 teaspoon marjoram

Eduard LáskaPotSlovak Cuisine x se líbilo

Cauldron goulash is a dish that has always brought people together around the fire in Slovakia, whether at a country cottage or a pig feast. Beef shank braises for long hours until it turns completely soft and falls apart under a fork. Sweet and hot paprika give it color and depth, while caraway and marjoram bring an aroma you cannot miss. It cooks slowly, without any rush. Time is what makes the flavor so full. Serve it with a slice of bread. It tastes even better the next day.

Příprava: 20min

Vaření: 1h 30min

CELKOVÝ ČAS: 1h 50min

Step by step process

Preparing the Ingredients

1
Start the Slovak cauldron goulash by preparing all the ingredients. Cut the beef shank into large cubes about 3 to 4 centimeters. Keep them chunky. Peel and finely chop the onions. Deseed the red peppers and cut into cubes. Press the garlic, then peel the potatoes and cut into quarters.

Building the Base

2
Heat the lard in a heavy-bottomed pot over medium heat. Fry the onion until golden, about 10 minutes, stirring regularly. Add the sweet and hot paprika and the caraway. Stir briefly so the paprika does not turn bitter.
3
Add the beef shank cubes and sear on all sides until golden, about 5 to 7 minutes. Stir in the tomato paste and pressed garlic. Pour in hot water to barely cover the meat, about 800 ml. Bring to a boil. Then lower the heat to a minimum.

Braising and Finishing

4
Cover with a lid and braise over low heat for 60 minutes. Add the red pepper cubes and potatoes. Season with salt and pepper. Braise for another 30 minutes until the meat and potatoes are tender. Finally stir in the marjoram, adjust the seasoning and serve with bread or rolls.