This recipe was inspired by a trip we took to Prague. As recommended by a local, we were told that if we wanted a great Czech restaurant right near all the hustle and bustle of Old Town Square, without having to pay tourist prices, we should go to Restaurace Mincovna. Now I’m not sure how truthful he was when he talked about the cheap prices, they probably knew us tourists were coming! BUT… the food was delicious and they made sure to serve fine Czech dishes. If you want to find out more about Prague, check out this post (Coming soon)! This was one such dish. I ordered the goulash and swore I must figure out how to make this at home. I’d never had a goulash like this one before.
I will say, this dish isn’t exactly what I had at Restaurace Mincovna, but it’s my own creation and therefore (in my opinion) tastes better! My mother-in-law tried to make it, but she wasn’t getting quite the same taste without the specific use of the Czech Urquell Pilsner beer. Highly recommend finding this, otherwise, you’ll get a different flavor. Different flavor can be good though, so who knows! You might create an even better dish, flavor is mostly subjective.
ProTip: Eat with Rye Bread!
- White onions, 2 medium
- Garlic (6 cloves, minced)
- Beef Chuck Roast (2lbs, cut into cubes)
- Sea Salt (2 teaspoons)
- Black Pepper (1/2 teaspoon)
- Extra Virgin Olive Oil (2 tablespoons)
- Cayenne Pepper (1/4 teaspoon)
- Paprika (1/4 teaspoon)
- Tomatoes (2, peeled/crushed) or Tomato Paste (6oz)
- Pilsner Beer (16oz, preferably, Czech Urquell Pilsner if available)
- Port or red table wine (1/4 cup)
- Beef Broth (2 cups)
- Cinnamon (1/4 teaspoon)
- Marjoram (3 teaspoons)
- Flour, All-Purpose (3 tablespoons)
- Water (1/4 cup)
1) Cut 2 white medium onions into rings, then set aside;
2) Mince 6 garlic cloves, then set aside;
3) Chop 2lbs of chuck roast into cubes and season well with 1 teaspoon of sea salt and 1/8 teaspoon of black pepper;
4) Heat 1 tablespoon of extra virgin olive oil in a cast iron skillet over medium heat (alternatively, a frying pan);
5) Once the extra virgin olive oil is heated, cook the cubes of beef chuck roast in batches until each batch is lightly browned; once all the meat is cooked, set aside;
6) Using the same cast iron skillet, add 1 tablespoon of extra virgin olive oil and sauté the onions, previously set aside, with ¼ teaspoon of cayenne pepper, ¼ teaspoon of paprika, and the minced garlic previously set aside; once sautéed, remove from heat and set aside;
7) Inside of a slow cooker, mix in 2 crushed/peeled tomatoes (or 6oz of tomato paste), 16oz of pilsner beer, ¼ cup of port (or red table wine), 2 cups of beef broth, 1 teaspoon of sea salt, 1/8 teaspoon of black pepper, ¼ teaspoon of cinnamon, and 3 teaspoons of marjoram;
8) Add cooked beef and sautéed onions into slow cooker and stir all ingredients together
9) Turn slow cooker on high and cook for 5 ½ hours
10) Mix 3 tablespoons of all-purpose flour with ¼ cup of water and whisk until smooth
11) Add mixture into slow cooker and stir; cook for another 30 minutes on high
12) Ready to serve
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