Prazdroj Goulash
Dive into the hearty, soul-warming flavors of Prazdroj Goulash, a Czech-inspired twist on the classic goulash recipe. This rich and flavorful stew features tender, melt-in-your-mouth beef chuck simmered to perfection with sweet paprika, caramelized onions, and a splash of Pilsner beer, lending a malty depth that sets it apart. Cubed potatoes absorb the savory broth, while fragrant caraway seeds and bay leaves infuse each bite with a rustic, aromatic charm. Perfect for slow cooking, this one-pot wonder is ideal for cozy family dinners or impressing guests with authentic European comfort food. Finished with a sprinkle of fresh parsley and paired with crusty bread or dumplings, Prazdroj Goulash is your go-to recipe for satisfying cravings and mastering the art of traditional Czech cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 900 grams Beef chuck, cubed
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 3 large Yellow onions, thinly sliced
- 4 cloves Garlic, minced
- 2 tablespoons Sweet paprika
- 2 tablespoons Tomato paste
- 1 teaspoon Caraway seeds
- 350 milliliters Pilsner beer (e.g., Pilsner Urquell)
- 500 milliliters Beef stock
- 3 medium Potatoes, peeled and cubed
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the cubed beef with 1 teaspoon of salt and the ground black pepper. Toss to coat evenly.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches to ensure even browning. Remove the browned beef and set aside.
Reduce the heat to medium and add the sliced onions to the pot. Cook for 10-15 minutes, stirring occasionally, until deeply caramelized.
Add the minced garlic, sweet paprika, tomato paste, and caraway seeds. Stir well and cook for 1-2 minutes, allowing the spices and tomato paste to bloom.
Deglaze the pot with the Pilsner beer, scraping up any browned bits from the bottom of the pot for extra flavor.
Return the browned beef to the pot, then pour in the beef stock. Bring the mixture to a simmer.
Add the cubed potatoes and bay leaves. Cover the pot partially with a lid and reduce the heat to low. Simmer gently for 90 minutes, stirring occasionally, until the beef and potatoes are tender.
Taste and adjust seasoning with an additional teaspoon of salt, or to taste.
Remove the bay leaves before serving. Garnish with fresh parsley and serve the goulash hot, accompanied by crusty bread or dumplings.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 7232 mg | 314% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 29.0 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 6874 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
