CZECH COTTAGE GOULASHCzech name: Chalupářský guláš
Written by Zdenek Medek
Cottage goulash is a typical Czech sauce made from meat and vegetables seasoned with paprika and other spices. You can order it in almost every restaurant in the Czech Republic, served with bread dumplings or potato dumplings. It is not a meal from a specific region; all Czech people know what goulash is, how delicious it is, and how easy this sauce is to prepare.
1 lb beef shank or chuck
1 link bologna
2 large onions
2 Tbs ground paprika
1 green or red bell pepper
1/4 cup oil
1 cup portobello or button mushrooms
3 garlic cloves
1 cup water
salt and ground black pepper to taste
Heat oil in a large pot at 250F, and keep the heat at this temperature for the rest of the recipe. Cut onions into small pieces and add them to the oil. After about one minute of glazing add the beef shank or chuck cut into stew meat and let it cook. When it changes its color, add paprika and mix it together. Now pour the water into the pot, stir, and let boil. After about 20 minutes add salt and pepper to taste, stir it carefully, and continue boiling. When the meat is almost ready, add ring bologna cut into pieces and also portobello or button mushrooms. Now just wait until the meat is ready – soft. When the meat is ready, add 3 cloves of crushed garlic, small slices of washed red bell pepper (you can add hot pepper too if you want your goulash spicier).
Cook three more minutes and turn the cooker off. If the goulash is too thin, you can add a few Tbs of all-purpose flour. Serve when the sauce is still hot. You can serve it with rye bread or Bohemian bread dumplings. Enjoy your meal!