Czech Pub-Style Beef Goulash

01Method

1. 1

   Heat the fat in a heavy-bottomed pot, add the onion and fry until golden-brown and slightly crispy. Stir in the tomato puree and paprika, then add a little liquid.

2. 2

   Once the mixture begins to simmer, incorporate the beef, season with salt, cover and braise over low heat for about 90 minutes until the meat is nearly tender. Check occasionally and add more liquid if needed.

3. 3

   Toward the end of cooking, taste and adjust seasonings as desired. Remove the lid to allow some evaporation, dust with flour, stir well and let it brown slightly. Add more liquid if necessary and continue braising covered on low heat until the meat is completely soft, the gravy turns golden-brown and fat begins to rise to the surface.

4. 4

   Before serving, top the goulash with sliced fresh onion if desired. Serve alongside crusty bread, but it pairs equally well with dumplings, rice or potatoes.