Main
Slovak guláš
- Preparation time
- 2 h 30
- Servings
- serves 6
Ingredients
- Braising beef — to buy1 kg
- Onion — to buy3
- Garlic — to buy2 gousses
- Paprika — to buy3 c. à s.
- Tomato paste — to buy2 c. à s.
- Cumin — to buy1 c. à c.
- Potato — to buy500 g
- Cream — to buy15 cl
Preparation
Cut the braising beef into cubes and brown in batches in a Dutch oven with a little lard or oil, over high heat.
Set the meat aside, then cook the sliced onions in the same pot for 10 minutes, until very soft.
Add the crushed garlic and sweet paprika off the heat, stir quickly so it doesn't burn: burnt paprika turns bitter.
Return the meat, add the tomato paste, cumin and cover with water or stock.
Bring to a boil then simmer covered over very low heat for 2 hours, stirring occasionally.
Add the potatoes cut into large chunks and continue cooking for 30 minutes, until tender and the meat falls apart.
Taste and adjust seasoning with salt and pepper: the sauce should be rich and well flavored with paprika.
Serve hot with country bread and a spoonful of sour cream.