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Czech goulash

Name: Czech goulash
Total time: 120 min
Yield: serves 6
Ingredients: 800 g Braising beef; 400 g Onion; 2 tbsp Paprika; 2 cloves Garlic; 1 tsp Cumin; 250 ml Bière; 300 ml Stock; 2 leaves Feuille de laurier

Preparation time: 2 h
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy800 g
Onion — to buy400 g
Paprika — to buy2 tbsp
Garlic — to buy2 cloves
Cumin — to buy1 tsp
Bière — to buy250 ml
Stock — to buy300 ml
Feuille de laurier — to buy2 leaves

Preparation

Cut the beef into 3 cm cubes and finely slice the onions.
Heat oil in a Dutch oven and sweat the onions for 15 minutes over low heat until soft and lightly caramelized.
Add the crushed garlic, paprika and caraway, stir for 30 seconds off the heat so as not to burn the spices.
Add the meat, put back on the heat and brown for 5 minutes, stirring to coat it well.
Pour in the beer and stock, add the bay leaves, season with salt and pepper, cover and simmer very gently for 1.5-2 hours, stirring regularly.
Uncover towards the end and let it reduce for 10-15 minutes if the sauce is too thin, until nicely coating.
Taste, adjust the seasoning and serve with knedlíky, which will soak up the sauce.