For those of you who do not already know, I am almost 100% Czech. I have visited the Czech Republic numerous times and most of all, I can't get enough of the food! Every now and then, I make a traditional Czech meal, that makes me think back to my childhood. Traditionally, Goulash is Hungarian, but because of the way the borders have moved around, and people have immigrated to different countries, it has taken on different flavors and modifications in various countries. I have read a lot about this recipe and I have also received tips from various family members. Here is what I came up with... enjoy!
Ingredients;
Goulash;
2 slices of bacon
2 1/2lbs of cubed beef chuck
2 large onions
2 cloves of garlic
2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp paprika (sweet)
1 large bay leaf
salt and pepper to taste
Knedlicky (dumplings);
4 cups all purpose flour
1 tbsp butter
3/4 package yeast
1 cup warm water
3 egg yolks plus 1 whole egg
pinch of salt
Salt and pepper the beef chuck generously and set aside. In a large pot, I use the Le Crueset, chop bacon into small pieces and saute until browned, about 3-4 minutes. Add the beef chuck, saute the meat for about 5-6 minutes, turning, trying to brown all sides of the meat.
Once the meat is browned on most of the sides, add the onion and garlic.
Saute until the onions are soft and opaque. Then add the beef broth, paprika, bay leaf and Worcestershire sauce, turning down to low heat, covered.
After simmering for about 30 minutes, add the grated potato into the goulash and let simmer for an additional hour to hour and a half without the lid on top. This will allow the sauce to thicken and cook down.
For the Knedlicky (dumplings);
Read the instructions on the back of the bag of yeast. If it is the kind you let evaporate in water, then do that. If it is the dry yeast, that you can just add to the mixture, you can make it that way. Either way, you will achieve the same results - it just depends on the kind of yeast you are using.
Add flour and eggs to a mixing bowl.. Using the dough hook, on medium speed, start mixing the eggs into the flour.
Slowly add in the water, mixing on medium speed, allowing for the dough to start forming.
One the dough is peeling off the sides of the bowl, transfer the dough into a large glass bowl.
Cover and let sit for an hour.
After an hour, remove dough from the bowl onto a floured surface. Divide the dough into 4 pieces, folding it under so it looks like a small loaf of bread.
Cover and let sit for 20 minutes.
Steam each dumpling for 20 minutes. You can use a steamer. I use a special one for these particular dumplings.
Once the dumplings come out of the steamer, poke then with a toothpick several times and let it sit on a cutting board to cool off.
Slice as desired and serve!
Thyme 2 Taste...
Goulash;
2 slices of bacon
2 1/2lbs of cubed beef chuck
2 large onions
2 cloves of garlic
2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp paprika (sweet)
1 large bay leaf
salt and pepper to taste
Knedlicky (dumplings);
4 cups all purpose flour
1 tbsp butter
3/4 package yeast
1 cup warm water
3 egg yolks plus 1 whole egg
pinch of salt
Salt and pepper the beef chuck generously and set aside. In a large pot, I use the Le Crueset, chop bacon into small pieces and saute until browned, about 3-4 minutes. Add the beef chuck, saute the meat for about 5-6 minutes, turning, trying to brown all sides of the meat.
For the Knedlicky (dumplings);
Read the instructions on the back of the bag of yeast. If it is the kind you let evaporate in water, then do that. If it is the dry yeast, that you can just add to the mixture, you can make it that way. Either way, you will achieve the same results - it just depends on the kind of yeast you are using.
Thyme 2 Taste...
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