Recipe for cooking czech goulash
Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Meats
1/4 c. shortening
2 cloves garlic, minced
1 1/2 lb. (one and a half lbs. ) pork or beef, cubed
1 med. onion, chopped
1/4 tsp. sweet or hot paprika
1/2 tsp. caraway seeds (optional)
Salt and pepper, to taste
2 c. water
2 Tbsp. flour
In a cast iron Dutch oven, sauté onion in shortening. Add garlic; sauté until translucent. Add meat, onion, paprika, caraway seeds, salt and pepper. Brown well.
Add 1/2 c. of the water; simmer, covered, until meat is tender, about 1 hour.
Sprinkle and distribute flour over drippings in the pan; stir until brown. Add remaining water; simmer 10 to 20 mins.
