Hovězí Guláš s Houskovými Knedlíky

Name: Hovězí Guláš s Houskovými Knedlíky
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 7 servings
Cuisine: Czech
Ingredients: 3 pound beef chuck (boneless, cut into 1.5-inch cubes); 2 tablespoon olive oil; 2 yellow onions (large, finely chopped); 4 clove garlic (minced); 3 tablespoon sweet paprika; 1 teaspoon caraway seeds; 0.5 teaspoon black pepper (freshly ground); 3 cup beef broth (unsalted); 1 tablespoon tomato paste; 0.25 cup all-purpose flour; 8 slice white bread (day-old, crusts removed, cut into 0.5-inch cubes); 1.5 cup milk; 2 eggs (large, beaten); 2 tablespoon fresh parsley (chopped)

A rich and robust beef goulash, slow-simmered with onions and sweet paprika to develop deep, complex flavors, accompanied by classic steamed bread dumplings.

Prep: 25 min
Cook: 2 hr 30 min
Total: 2 hr 55 min
Servings: 7
Cuisine: Czech
Difficulty: Medium
Cost: $6.29/serving

Dietary

Low-Sodium
Nut-Free
High-Protein
Low-Sugar

Ingredients

3 pound beef chuck (boneless, cut into 1.5-inch cubes)
2 tablespoon olive oil
2 yellow onions (large, finely chopped)
4 clove garlic (minced)
3 tablespoon sweet paprika
1 teaspoon caraway seeds
0.5 teaspoon black pepper (freshly ground)
3 cup beef broth (unsalted)
1 tablespoon tomato paste
0.25 cup all-purpose flour
8 slice white bread (day-old, crusts removed, cut into 0.5-inch cubes)
1.5 cup milk
2 eggs (large, beaten)
2 tablespoon fresh parsley (chopped)

Instructions

Pat beef chuck cubes dry with paper towels. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
Add chopped yellow onions to the pot and reduce heat to medium-low. Sauté for 10-15 minutes, stirring occasionally, until deeply softened and translucent. Add minced garlic, 3 tablespoons sweet paprika, 1 teaspoon caraway seeds, and 1/2 teaspoon black pepper. Stir constantly for 1 minute until fragrant.
Stir in 1 tablespoon tomato paste and cook for another minute. Return the browned beef to the pot. Add 3 cups unsalted beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 2 hours, or until beef is very tender. Stir occasionally.
While the goulash simmers, prepare the bread dumplings. In a large bowl, combine 8 slices day-old white bread cubes. In a separate bowl, whisk together 1 1/2 cups milk and 2 large beaten eggs. Pour the milk mixture over the bread cubes and let soak for 10-15 minutes, stirring gently occasionally, until bread is soft.
Gently fold in 1/4 cup all-purpose flour into the soaked bread mixture until just combined. The mixture should be soft but hold together. Divide the dough into two equal portions and shape each into a log about 2 inches in diameter and 8-10 inches long.
Prepare a large pot with a steamer basket, or bring water to a boil in a pot where the logs can sit above the water level on a rack. Place the bread dumpling logs into the steamer basket (or on the rack) and steam for 20-25 minutes, or until firm and cooked through.
Once steamed, remove the dumplings and slice them into 1-inch thick rounds using a thread or sharp, wet knife. Keep warm. For the goulash, taste and if needed, add a very minimal pinch of salt at this point. Do not add excess salt, as the goal is low sodium.
Serve the Hovězí Guláš hot, garnished with 2 tablespoons chopped fresh parsley, accompanied by slices of warm Houskové Knedlíky. Offer a minimal pinch of salt at the table for guests.

Notes

Goulash truly benefits from resting overnight and reheating, allowing the flavors to meld further. Store leftover goulash and dumplings separately in airtight containers in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 485
Protein: 40.5 g
Carbohydrates: 38.3 g
Fat: 19.1 g
Fiber: 5.2 g
Sodium: 135 mg
Saturated Fat: 6.8 g
Sugar: 5 g
Cholesterol: 150 mg