| Prep: 30 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 462 | 30g | 10g | 21g |
| sugars | fibre | protein | salt |
| 5g | 3g | 27g | 1.73g |
Why I Love Czech Martin’s Goulash
As an aficionado of world cuisines, I have journeyed into the heart of diverse culinary cultures, but there’s just something about traditional Czech cooking that leaves me aching for more. Martin’s Goulash, a classic Czech recipe that blends bold and wholesome flavors together, is a favorite of mine – a dish that I just can’t seem to get enough of.
A Culinary Trip to Eastern Europe
In Martin’s Goulash, tender cubes of beef stew meat mingle with an array of aromatic spices robed in olive oil, an element that, though not often prevalent in Czech cuisine, reminds me of the Spanish-influenced recipes stamped in my culinary DNA. The inclusion of a Czech dark lager brings an added depth to the dish, a subtle note in the symphony of flavors that echoes the hearty stews of my Cuban heritage. This recipe was partly influenced by a legendary chef, Oliver Uzík, who has successfully infused the traditional Czech cuisine with an international flair.
Fusion of Influences and Pairings
Martin’s Goulash harmoniously marries different tastes and traditions which produce an outcome that is both familiar and exciting. Similar to the hearty ‘ropa vieja’ from my Cuban roots, its savory depth pairs wonderfully with plain rice or crusty bread, creating a wholesome meal that transcends borders. For an extra touch of my Caribbean heritage, pair it with a side of sweet plantains or fried yuca for a delightful balance of flavors.
This ever-so comforting recipe could easily find its place in any gastronome’s cookbook. Stay open to experimentation and improvisation – maybe even try adding a side of Spanish patatas bravas or a refreshing mojito to really complete the meal, reflecting the amalgamation of influences that characterize my culinary ventures.
To sum it up, Martin’s Goulash is not just a meal for me; it’s a flavorful journey across continents, cultures, and traditions. It’s the embodiment of my passion for fusing aspects of various cuisines to create new classics.
What You’ll Need
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1.5 lb beef stew meat, cut into bite-sized pieces
- 1/4 cup Hungarian paprika
- 1 teaspoon caraway seeds
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup beer (dark Czech lager preferred)
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 red bell pepper, diced
- 1 cup diced potatoes
Method
Step One
Firstly, heat the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onions. Cook the onions until they become soft and translucent.
Step Two
Now, stir in the minced garlic. Cook the garlic and onions together until the garlic becomes fragrant.
Step Three
In the next step, add the bite-sized pieces of beef stew meat to the pot. Cook the meat until it is browned on all sides.
Step Four
Now, it’s time to add the Hungarian paprika, caraway seeds, and all-purpose flour. Stir the ingredients in the pot until the meat is well coated with the seasonings and flour.
Step Five
Pour in the beef broth and dark Czech lager beer. Stir the mixture, making sure all ingredients are well combined.
Step Six
Add the tomato paste, sugar, salt, and ground black pepper to the pot. Stir the ingredients until the tomato paste is well dissolved in the broth and beer mixture.
Step Seven
Now, add the diced red bell pepper and diced potatoes to the pot. Stir the ingredients to mix them evenly into the stew.
Step Eight
Finally, let the stew simmer for about an hour, or until the meat and potatoes are tender. Check the seasoning and adjust if necessary before serving. Enjoy your Martin’s Goulash!
