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Start by peeling the onions. For this recipe, I don’t bother cutting 3kg of onions by hand. I cry without stopping. So I put 3 at a time in my blender and pulse. Do not puree the onion! <\/div>\n<\/div>\n
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It goes much faster and will be perfect for the sauce. Put all the onions in a large pot with 3 tablespoons of oil. <\/div>\n
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Cook over low heat with the sugar. Add salt and pepper generously.<\/p>\n
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The first cooking will take about 4 hours. Take it easy. You’ll have to make sure you mix it up from time to time! <\/div>\n
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This takes time, but the onions will slowly caramelize. <\/div>\n
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When they are well browned, remove them from the pot.<\/p>\n
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Pour in 50g of semi-salted butter and 4 tablespoons of oil.<\/p>\n
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Cut the meat into coarse pieces. <\/div>\n
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Pour it into the casserole, this time over high heat.<\/p>\n
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Season with salt and pepper.<\/p>\n
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The meat must be seared on all sides.<\/p>\n
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Even if I take good quality meat, it gives water back. If this happens to you, don’t throw this water away! Just let it evaporate. <\/div>\n
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When it disappears, the meat gets colored much faster.<\/p>\n
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Then add the tablespoon of flour.<\/p>\n
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Mix well to disperse it perfectly. Pour in the dark beer.<\/p>\n
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Add the caramelized onions, one liter of water and mix well.<\/p>\n
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You can add the tomato paste and the 3 cloves of garlic finely chopped (no picture, but the garlic is there!! ). <\/div>\n
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Mix well and cook for at least 3-4 hours on low heat, covering with the lid. Don’t forget to stir from time to time! <\/div>\n
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In the end, the goulash looks like this.<\/p>\n
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What I do: I let it cool at room temperature overnight, then the next day I add another liter of water, then I recycle again for about 4 hours. After that, the meat starts to have the right texture. Before that, it is simply too hard! Therefore, a very long and gentle cooking is required. But I let it cool, then put it in the fridge this time a second night.
\nThe next day, reheat the goulash over low heat for about 30 minutes. <\/div>\n
Put the cumin in a small pan over low heat. <\/div>\n
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In the picture, there is more than a teaspoon of it, because I made some in advance. But you can put only the quantity of the recipe. the cumin should colour slightly in the pan.<\/p>\n
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Then put it in a mortar to reduce it to a powder. It is much tastier than the powdered cumin that you buy ready-made!<\/p>\n
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Add a teaspoon of cumin and the two tablespoons of paprika.<\/p>\n
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Mix well. When you are sure that the goulash is ready (that the sauce has the right consistency), and that the meat is cooked, peel and cut the carrots into pieces.<\/p>\n
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Pour them into the goulash. At this point, add the seeded and chopped peppers, if using.<\/p>\n
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Let it cook again on low heat with a lid for one hour.<\/p>\n
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This time it’s ready!<\/p>\n
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Instead of kn\u00f6dels, I simply put small spring potatoes, to cook in a little butter with the lid of the emptied and cleaned casserole. <\/div>\n
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And hop! With a little salt and rosemary, a delight !<\/p>\n
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Serve the goulash hot with the side dish! <\/div>\n
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$\"IMG$ <\/div>\n<\/div>\n
Czech goulash<\/h2>\n
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I was recently in Prague and ate goulash in many different restaurants. Thanks to the advice of Michal, the cook who taught me several recipes, I was able to start alone. He had explained everything to me orally, so all I had to do was do it. Goulash originated in Hungary, but has become a popular dish in the Czech Republic. Here, it\u2019s a dish based on onions cooked for a very long time to be caramelized, with beer and beef with the perfect texture. With a touch of cumin and paprika, this makes for an extremely tasty dish. So yes, it looks more like a winter dish, but after all, I don\u2019t want to eat only cold when it\u2019s hot. And in many hot countries, they eat a lot of rich dishes ! So there\u2019s no excuse to start making goulash step by step!\u00a0<\/span><\/div>\n
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