Written by Natalie Mlezivova
Hungarians might have been the first to make goulash in Europe, but Czechs do a pretty good job with it today. This recipe is from eastern Moravia (Zlin Region).
For more information about the Zlin Region, from which this recipe comes, click here.
1 lb beef stew, cut into about 1 1/2 – 2 inch cubes
1 lb cups red and white kidney beans
3 tomatoes
1 bell pepper
2 larger onions
3 Tbs lard
2 Tbs ground dry rye bread or plain bread crumbs
2 cloves garlic
3 Tbs ground sweet paprika
1 tsp ground hot paprika
1 Tbs marjoram
2 tsp caraway seeds
salt and black pepper to taste
Fry the onions in a pot for a few minutes until light golden brown. Then add the beef stew to the pot. Next, sprinkle in the salt, black pepper, and ground red pepper. Then, after adding hot water, cover the pot and let it sit until the beef gets softer. Next, add the beans, the bread, and hot water, and let simmer. Add the remaining seasoning and the garlic to taste.
Serve this dish with rye bread.
