Flekovsky Goulash Recipes

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FLEKOVSKY GOULASH



Flekovsky Goulash image

According to the old newspaper clipping I have from my grandmother's recipe box, this recipe is the goulash served at the Pivovar U Pleku Brewpub restaurant near Prague, Czech Republic.

Provided by Member 610488

Categories     Stew

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs beef, cubed
1/4 cup vegetable oil
4 medium onions, chopped
2 garlic cloves, minced
1/2 cup flour
1 lb tomatoes, diced
1/2 cup dark beer
2 teaspoons salt
2 teaspoons hot paprika
2 tablespoons sweet paprika
1/8 teaspoon marjoram
1 lemon, zest of

Steps:

  • Brown the onions and garlic in the fat, then brown the beef.
  • Add flour and make a roux. (I have reduced the amount of oil so you may need a lot less flour to make a roux).
  • Add tomatoes and beer. Stir then add remaining ingredients.
  • Simmer gently until beef is tender (about 1 1/2 hours).
  • Serve with dumplings or over rice or mashed potatoes.

CLASSIC GOULASH



Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

Steps:

  • Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  • Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

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