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Post by ozymandias on May 9, 2015 16:35:51 GMT 10
I cooked this the other day. Czech goulash is a simplified version of the famous Hungarian goulash. It is very common dish (and popular) in the Czech Republic and Slovakia. Essentially it is a beef and onion stew heavily seasoned with Paprika.    Ingredients Beef (chuck or similar cut) cut in 1-2cm cubes. Diced/Minced Onions (traditionally 1:1 with the beef) Paprika (Lots of it) Marjoram (a spoonful, or to taste) Beef broth S&P Oil (of course) Lard (optional) You season the beef cubes with S&P and sprinkle it with some flour, then brown it. In the same pan you brown the onions till they get a golden color. Return the browned beef in the pot and sprinkle the paprika, a 2-3 spoonfuls of it. Add the beef stock, and a spoonful of dried marjoram. Season with S&P and cook till the beed cubes are cooked and soft, adding some broth if the sauce becomes too thick. I cooked mine in the slow cooker. You can either thicken the stew in the end with a slurry or add a bit more flour to the beef in the beginning of the cook. Czech Goulash is traditionally served with chopped raw onions and brad dumplings (Knedliky) Try it with an nice Pilsner or Lager |
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Post by chrisg on May 9, 2015 17:52:58 GMT 10
 Mate I'd forgotten that, heck of a long time ago I used to have a semi-regular gig of flying a guy to Prague, which usually involved me staying a couple of nights until he was ready to go back. Used to stay in a small place in the old town where that was the seemingly always special Never had any complaints from me, it was great. Anything that I can put in the slow cooker right now to mix up the menu is very welcome, thanks for that Cheers |
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Post by ozymandias on May 9, 2015 18:38:09 GMT 10
I just need to find for you a good recipe for dumplings..... I usually get mine ready for boiling from a local butcher/deli run by a German Ozzie family
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Post by chrisg on May 9, 2015 18:52:52 GMT 10
Courtesy of a few house moves and a decade plus of NOT making dumplings because no one in the house wanted to be tempted by them - my family get annoyed by my metabolism I don't seem to have my family dumpling recipe so that would be good I had the sudden thought that the family one probably originates deep in Europe, think it came via my maternal line and they track back to gypsy roots on one side I THINK I could re-invent it, but let's compare notes Cheers |
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Post by ozymandias on May 9, 2015 20:18:28 GMT 10
Bread Dumplings
3 1/2 cups (about 10 slices) country white bread, crusts removed, and cubed into 1/2-inch pieces
5 tablespoons butter
4 tablespoons (1/2 small) finely chopped onion
3/4 cup all-purpose flour
2 slices crisp bacon, crumbled
3 tablespoons finely chopped parsley
1/3 cup milk
PREPARATION
In a large skillet, heat 4 tablespoons butter and toast bread cubes until golden brown. Remove from skillet and set aside.
Add remaining 1 tablespoon butter to skillet and saute onions until lightly browned. Transfer to a large bowl and combine with flour, bacon, parsley, and salt and pepper to taste. Add milk and knead lightly until a soft dough forms. Fold in the reserved bread cubes and form into 2 oblong logs.
Bring water and salt to a simmer in a pan or skillet large enough to accommodate the logs, and with enough water to just cover the dumplings.
Carefully place the dumplings into the water and simmer, covered, for 25-30 minutes, turning once using two slotted spoons or spatulas.
Remove dumplings with two slotted spoons and place on paper towels to drain. While still hot, cut the dumplings into 3/4-inch widths. Czechs use a thread to slice their dumplings. You also can use unflavored dental floss or piano wire! Serve with lots of gravy.
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Post by smokey on May 9, 2015 20:24:28 GMT 10
This thread should be in recipes.
1970 Women's weekly recipe for dumplings in lamb stew.
As my mother does them but she changes out the parsley for mixed dried herbs.
Parsley dumplings
1 cup SR Flour
1 teaspoon butter
1/2 teaspoon salt
1 Tablespoon finely chopped parsley
1/2 cup milk
Sift together flour and salt. Rub in butter, stir in parsley. Add milk all at once, Stiring quikly to make a soft, sticky dough.
Heaped desert spoons of dough are added on top of the simmering stew to cook.
Serves 4
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Post by ozymandias on May 9, 2015 23:24:11 GMT 10
Smokey, feel free to move it to Recipes
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Post by chrisg on May 10, 2015 12:16:51 GMT 10
I have to admit my dumplings would be much closer to the recipe Smokey has put up but yours really intrigues me Ozy, shall have to give it a go Cheers |
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Post by ozymandias on May 10, 2015 13:13:50 GMT 10
The dumplings whose recipe I gave are, in my opinion, the best version of bread dumplings. They are called spekovy knedliky (bacon dumplings)
They are usually served with Gulas, roast pork and red cabbage (the national dish of Czech Republic and anotherdish Imust make soon).
They can also be eaten on their own as a main dish withcaramelised onions and sauerkraut
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Post by gatsby on May 10, 2015 15:16:39 GMT 10
Hmmm - just had to google the name to find some pictures - they do look very nice.
Will put this on the list to attempt.
I've got plans to have a go at Sauerkraut - got a proper fermenting crock a little while back so will be looking for dishes to have with them & this sound good.
When I looked up Gulas it seamed to indicate this was Goulash - so is the dish you mention a beef goulash plus roast pork?
Must admit it was interesting googling "national dish of Czech Republic" and getting a bunch of different sites having the first couple of paragraphs all saying almost the same thing - words along the line "Czech cuisine is not exactly a synonym for healthy cooking....." - wonder if people are copying wikipedia (or vice versa)
Thanks
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Post by smokey on May 10, 2015 16:43:41 GMT 10
Both Ozy,s and the women's weekly version hit the thread in the same minute. Must admit the precooked dumpling does look more of a challenge and more tastey. More a part of the meal then a simple filler. I love dumplings , Takes me way back to kiddydom and has got to be the best way to eat bread and stew that I know of. |
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Post by ozymandias on May 10, 2015 17:19:04 GMT 10
Gulas/Goulash is a beef stew essentially, roast pork is a different dish...
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Post by smokey on May 10, 2015 17:44:25 GMT 10
Id love to get my hands on one of those earthen fermenters Gatsby. My wife being Half German is always making it in whatever jar she can find. She would love one of these purpose fermenters but so hard to find or always out of stock.
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Post by gatsby on May 10, 2015 18:23:22 GMT 10
OK go look over in the "the Shopping Basket" thread
Cheers
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