Czech black beer goulash is a traditional Czech dish that has been around for centuries. It's a hearty stew made with beef, vegies, and dark beer. The use of dark beer in goulash is unique to Czech cuisine, and it gives the dish a rich, robust flavor. The dish is typically served with bread dumplings, and it's a popular meal during the colder months. The history of Czech black beer goulash is closely tied to the history of beer brewing in the Czech Republic, which has a long and rich tradition dating back to the Middle Ages.
Ingredients
Czech black beer goulash has its roots in the medieval kitchens of Bohemia, which is now the western part of the Czech Republic. In those days, goulash was a staple dish for the working class, as it was filling, flavorful, and could be made with relatively cheap ingredients such as beef, vegetables, and beer. Over time, the dish evolved and became a popular meal for all classes of society.
In the 19th century, the use of dark beer in goulash became more widespread, and the dish became known as Czech black beer goulash. The addition of dark beer was inspired by the traditional Bohemian style of brewing, which favored dark, full-bodied beers. The use of dark beer in goulash not only added flavor but also helped to tenderize the beef and bring out the flavors of the other ingredients.
Directions
- Dice onions. Clean meat and cut in to small cubes approx 2cm.
- Brown onions on pork fat. Once translucent add meat and sear with onions.
- Add caraway afterwards to hot meat and cook for second. Lower the heat.
- Wait until temperature normalize, then add tomato paste, paprika, salt, pepper, garlic.
- Stir well and cook on low for minute or two.
- Introduce liquids, beer and beef stock and mix well.
- Make sure meat is all submerged, if not add more liquid.
- Cover and slowly bring to simmer.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.
Pressure cooking method
Pressure cook on 80kpa for 1 hour with Auto Quick release.
- Introduce thickening agent, mix starch in lukewarm water before to avoid lumps.
- Cook for 10 minutes until sauce thickens.
- If sauce is too thin simmer and stir till desired consistency is achieved.
- Serve with bread dumplings.
- Garnish with fresh onion slices.
Ingredients
Directions
- Dice onions. Clean meat and cut in to small cubes approx 2cm.
- Brown onions on pork fat. Once translucent add meat and sear with onions.
- Add caraway afterwards to hot meat and cook for second. Lower the heat.
- Wait until temperature normalize, then add tomato paste, paprika, salt, pepper, garlic.
- Stir well and cook on low for minute or two.
- Introduce liquids, beer and beef stock and mix well.
- Make sure meat is all submerged, if not add more liquid.
- Cover and slowly bring to simmer.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.
Pressure cooking method
Pressure cook on 80kpa for 1 hour with Auto Quick release.
- Introduce thickening agent, mix starch in lukewarm water before to avoid lumps.
- Cook for 10 minutes until sauce thickens.
- If sauce is too thin simmer and stir till desired consistency is achieved.
- Serve with bread dumplings.
- Garnish with fresh onion slices.