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Cooking
Classic Czech Beef Goulash with Chilli and Bread Dumplings
· 4 servings
Brown the beef
Cut the trimmed beef into cubes and toss thoroughly with salt and pepper. Melt the lard in a pot and sear the beef over high heat on all sides until golden, so it's nicely sealed.
Fry the onion base
Set the seared beef aside. Add the chopped onion to the pan drippings and fry, stirring constantly, until golden. This is the key foundation for the colour and flavour of the whole goulash.
Add the spices and deglaze
Lower the heat. Add the sweet paprika, chilli flakes and caraway seeds to the onion, stir briefly until the spices become fragrant, then immediately pour in the beef stock, as the paprika would otherwise turn bitter.
Simmer the beef for the first two hours
Return the beef to the pot, let the mixture bubble gently, cover with a lid and lower the heat. Simmer for about 2 hours, checking regularly that the goulash isn't catching on the bottom and has enough liquid.
Mix the dumpling dough
While the beef simmers, put the coarse flour, salt and dried yeast in a large bowl and mix them dry. Then pour in the lukewarm milk and crack in the egg.
Knead a smooth dough
Knead the dough thoroughly with a wooden spoon or a food processor with a dough hook for about ten minutes, until it is smooth, glossy and starts pulling away from the sides of the bowl.
Fold in the bread
Cut the day-old bread roll, crust included, into small cubes, add them to the dough and fold in very gently so the pieces are evenly distributed.
Let the dough rise
Cover the bowl with a clean, damp tea towel and let the dough rise in a warm place for about an hour, until doubled in size. In a warm spot it may go faster, so keep an eye on it.
Simmer the goulash until completely tender
After two hours, check how tender the beef is and keep simmering it under the lid for about 1 more hour, until the pieces start to fall apart and the sauce has a deep, rich flavour.
Shape the loaves
Turn the risen dough out onto a floured surface, knead lightly into a smooth ball and divide into two equal halves. Roll each into a neat log about six centimetres wide.
Let the dumplings rise again
Place the loaves on a tray or baking sheet lightly greased with oil, cover with a damp tea towel and let them rise for another 30 minutes or so, so they gain volume before cooking.
Set up the pot and steam
Pour two centimetres of water into a wide pot, set a steamer insert in it and bring the water to a boil. Line the steamer with a clean tea towel so the dough doesn't stick during cooking.
Steam the dumplings
Place the loaves in the steamer with enough space between them, as they will swell considerably while cooking. Cover with a lid and steam over strong steam for exactly 25 minutes. Check now and then that the water hasn't boiled dry.
Thicken and season the goulash
Stir the starch into a little cold water and slowly pour it into the pot. Add the dried marjoram, rubbed between your palms, and the crushed garlic, and let it simmer for just a short while.
Slice the dumplings
Transfer the cooked dumplings to a board and slice them with a strong thread or a really sharp serrated knife, so you don't damage the fluffy texture inside.
Serve with onion and chilli
Divide the goulash among deep plates and add slices of dumpling. Generously top each serving with thinly sliced red onion and add fresh chilli to taste.