RecipesBeef goulash from shank
To prepare a great stew, you need a suitable piece of meat and a large amount of onions. The onions break down almost completely during long cooking and naturally thicken the stew without…
Ingredients (what you need)
700 g beef shank
an equal volume of onions (8 medium)
100 ml oil
ground cumin
3 cloves of garlic
1 tablespoon of tomato paste or ketchup
1 tablespoon of full-fat mustard
1 teaspoon of chili paste (or hot pepper paste)
1 teaspoon of marjoram
1 tablespoon of sweet paprika
1 teaspoon of smoked paprika
ground pepper
salt
zest of 1/2 lemon
1 bay leaf
3 allspice berries
1 teaspoon of whole pepper
1 slice of older bread
Recipe steps
Cut the meat into cubes approximately 3 cm in size. The scraps that we will not use in the goulash are boiled in salted water in a small pot along with chopped lemon peel and spices such as bay leaves, allspice, and whole peppercorns.
Peel the onion and chop it into small pieces. Peel the garlic cloves and crush them with salt.
In a non-stick pot, sauté the onion in oil until it turns dark golden. At the end of frying, it is important to stir so that the onion does not burn and acquire a bitter taste.
At the end of frying the onion, add the garlic and caraway. After a moment of stirring, add the salted and peppered meat and quickly sauté it until the pieces turn light on all sides.
Reduce the electric power to the minimum (on a gas burner, use a smaller burner), for a solid-fuel stove move the pot away from the center of the stove, add the mustard, chili cream, and tomato paste, and sprinkle both types of paprika and marjoram over the meat.
Cover the pot thoroughly with a lid and slowly stew over low heat. At this stage, do not add any liquid, as the meat will release its own juice. Stir occasionally, and this takes about one hour.
If the food might burn, add only a few tablespoons of broth. Once fat starts to separate at the bottom and the meat is almost tender, strain the broth from the pot that has been simmering and which we occasionally top up with water. Then crumble pieces of bread into the mixture, thicken the goulash, and continue slow stewing until the meat is completely tender.
Serve with a side dish of your choice - dumplings, pasta, or, for example, with dark bread.
Additional information about the recipe Beef goulash from shank
Beef goulash made from beef shank is a traditional Czech dish characterized by its rich flavor and aroma. The shank, which is a part of the beef with a high collagen content, is slowly cooked with onions, paprika, and spices, creating a delicate sauce. This goulash is ideal for long winter evenings, often served with dumplings or fresh bread. Thanks to the slow cooking process, the meat reaches perfect tenderness, pleasing every lover of Czech cuisine.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
