Beef goulash (Czech) / Broccoli with garlic and anchovies

Posted: May 17, 2014 by nietize in Beef, Czech
Tags: , ,


From Traditional Czech Cuisine
Serves 4

600g beef (neck, shoulder or knuckle)
200g onions
60g lard
5-10g ground sweet paprika
1 tbsp tomato paste
5 dl beef stock
2 garlic cloves, crushed
2 tsp caraway seeds
1 tsp marjoram
2-3 black peppercorns
lemon peel

Remove sinews from the beef and cut into regularly sized, largish pieces (3-4 per serving). Fry the onion, finely chopped, in lard until golden brown and add the meat. Stirring continuously, fry the meat but do not let the onions burn. Dust with paprika, add the tomato paste and after briefly frying, cover with cold beef stock. Add salt, a pinch of crushed garlic, lemon peel, caraway seeds and 2-3 black peppercorns and lead to simmer. Once the meat is soft, remove it and strain the sauce before re-adding it to the meat. The goulash can be thickened with a bit of fine white flour to be sprinkled over the meat before the paprika is added.



1 head of Broccoli, cut into small florets
3 anchovies, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil

Cook the broccoli in boiling water until tender.Mix the anchovies, garlic and olive oil until well blended. Add the anchovies dressing to the broccoli.


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