- 2 lbs beef chuck, cut into bite-sized cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 5 Tbsp flour
- 2 tbsp sweet paprika
- 2 tsp marjoram
- 2 tsp thyme
- 2 bay leaves
- 3 tbsp tomato paste
- 500 ml beef broth
- Salt and pepper, to taste
- Heat the oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Remove the beef and set aside.
- Add the onions to the Dutch oven and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté for an additional minute.
- Add the flour, paprika, marjoram, thyme, and bay leaves to the Dutch oven and stir to combine. Cook for 1-2 minutes, or until fragrant.
- Add the tomato paste and beef broth to the Dutch oven and stir to combine. Return the beef to the pot and bring to a boil.
- Reduce the heat to low, cover the Dutch oven, and simmer for 1 1/2 hours.
- Season the goulash with salt and pepper to taste.
- Serve hot with a baguette or dumplings.
- 4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt, plus more for the cooking water
- 3 large eggs
- 1 cups milk
- 10 slices white bread, crusts removed, cut into 1/2-inch pieces (about 4 cups)
- In a large mixing bowl, combine the flour, diced bread, salt, and baking powder.
- In a separate bowl, beat the eggs and mix in the milk.
- Add the egg and milk mixture to the dry ingredients and mix until a dough forms.
- Knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Shape the dough into a log and wrap it tightly in a piece of cheesecloth or a clean kitchen towel. Tie the ends with string to create a compact cylinder shape.
- Bring a large pot of salted water to a boil. Gently lower the wrapped dough into the pot and boil for 20-25 minutes, turning occasionally to ensure even cooking.
- Remove the dumpling from the pot and let it cool for a few minutes before unwrapping it.
- Using a sharp knife, slice the dumpling into thick slices and serve with your favorite Czech dishes.