I just came back from Czech Republic. January is the only month when you can enjoy cozy narrow streets of Prague without distraction of tourist crowd. It's a great trade-off with far-from-the-best-weather. Red tiled roofs, whimsical puppets, the finest crystal - just a few things to admire in this homelike city. And food, of course.
Czech cuisine in one word? I would say it's beer, beer, and beer. Draft Czech beer costs about $2 a pint, what would you expect me to say? Food is also very good. Sure enough they have a lot of going-with-beer stuff. Lots of sausages too with famous marinated cabbage, because it's just 1 hour drive from German border. A lot of meat dishes, like baked pork butt. I'm a big cheese lover, so my favorite is a fried camembert with cranberry jam. As a desert, the most popular are probably an apple strudel and pancakes with fruit filling and ice-cream.
Today I decided to share with you one of the Czech's national meat dishes – pork goulash. You can cook it with beef too. It seems it's actually a Hungarian speciality, but it's offered as a national Czech cuisine in every single Czech restaurant.
Preparation: 15 min; Cooking: 45 min; Servings: 4-6
- lean boneless pork – 1.5 lb (700 g)
- onion – 1 large
- garlic – 4 cloves minced
- tomato paste – 2 tbsp.
- red wine – ½ cup
- brown stock or meat broth made from powder – 1 ½ cup
- butter – 3 oz (90g)
- all-purpose flour – 2 tbsp.
- bay leaf
- salt and pepper
- parsley to garnish
You can use beef for this recipe, if you prefer it to the pork.
Dice the meat into medium large cubes, cut the onion into smaller cubes, and mince the garlic. Heat a pot with 1/3 of butter. Sauté the meat, onion and garlic for 5-7 minutes.
Put the rest of the butter aside in a small cup to soften. As soon as it becomes softer, add flour and mix them well together.
Add tomato paste and cook for 2-3 minutes more.
Add wine, stock, bay leaf, paprika, salt and pepper. Simmer for another 2-3 minutes. Add flour and butter mix and stir till it's melted. Bring to boil and then reduce hit to simmer. Cover with a lid and cook for approximately 25 minutes.
Serve garnished with parsley leaves and boiled potatoes or baked vegetables.