Traditional Czech Goulash with Dark Beer

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat beef dry and season generously with salt & pepper. Heat a large Dutch oven over medium-high and add 2 tbsp of lard/butter. Brown beef in batches (don’t overcrowd) until caramelized on all sides. Set aside.

Step 2

Add remaining lard/butter to the pot. Stir in onions with a pinch of salt. Cook over medium heat, stirring frequently, until deeply golden and softened (25–30 min).

Step 3

Add garlic, paprika, caraway, and marjoram. Stir 30 seconds. Mix in tomato paste and cook for 1 min to slightly caramelize.

Step 4

Pour in dark beer slowly, scraping up browned bits. Simmer 3 minutes to cook off alcohol. Return beef to pot. Add beef stock and bay leaves. Bring to a gentle simmer. Cover partially, reduce heat, and cook slowly for 2.5–3 hours, stirring occasionally. Beef should be meltingly tender and onions emulsified into the sauce.

Step 5

If sauce needs thickening, mix 1 tbsp flour with 2 tbsp cold water and whisk in. Simmer 5 min. Season with salt, pepper, and a final pinch of marjoram.