Ingredients

• 
  Goulash
• 300 g of beef
• 1 big onion
• 1 tablespoon of pork fat
• 1 tablespoon of caraway seeds
• 2 tablespoons of sweet paprika
• 2 tablespoons of tomato concentrate
• 400 g of water
• 2 bay leaves
• 2 crushed garlic
• 1 tablespoon of marjoram
• 1 tablespoon of flour
• 
  Bohemian Bread dumplings
• 1 big slice of old white bread
• 150 ml of lukewarm milk
• 1 tablespoon of sugar
• 10 g of fresh yeast
• 240 g of coarse flour
• 1 teaspoon of salt
• 1 egg

Preparation

• Goulash

• Get 300 g of beef for stews (round or chuck), cut in 4 cm cubes
• Chop 1 big onion (or 2 small ones) into small dice
• Get a Dutch oven, melt 1 tablespoon of pork fat, and add the ? onions; stir and cook gently until they are brown (about 25 mins)
• Add the cubed beef (be sure it is dry; use a paper towel to remove humidity), add salt, and sear the meat on all sides
• Crush 1 tablespoon of caraway seeds and add it to the pot, add 2 tablespoons of sweet paprika, 2 tablespoons of tomato concentrate, and black pepper
• Not traditional but excellent: add a pinch of cayenne
• Cook the spices for a minute; add a splash of water if needed
• Add 400 g of water, bring to a boil, and then simmer, covered, for 2 and a half hours. Stir gently from time to time
• Add 2 bay leaves; I forgot to add them 😞
• After 2 hours, be sure the liquid starts to concentrate. You may want to remove the lid if there is too much liquid
• After the last 30 minutes, add 2 crushed garlic cloves and 1 tablespoon of marjoram. Stir
• Remove the bay leaves if you add them
• Using a sieve, sprinkle 1 tablespoon of flour on the top of the goulash; do NOT stir the flour into the goulash. Cover with a lid and let it finish for 15 minutes

• Bohemian Bread dumplings

• Get 1 big slice of old white bread (a couple of days old) and cut it into cubes. If it is not dry enough, put it in the oven or air fryer for 10 minutes
• Pour 150 ml of lukewarm milk in a bowl with 1 tablespoon of sugar
• Add 10 g of fresh yeast and let it activate for 15 minutes
• In a mixing bowl add 240 g of coarse flour (you can use AP) and 1 teaspoon of salt
• Add 1 egg to the milk and mix with a fork; add the milk to the flour
• Mix until the dough is smooth; it should be a bit sticky but not too much
• Then add the bread cubes and fold by hand until they are incorporated
• Let the dough rise, covered, for 45 minutes (it should double in size)
• Divide the dough into 2 portions. Make a thick cylinder (10 cm diameter)
• Put them in boiling salted water and let it cook 9 minutes
• Gently turn the dumplings and let them cook another 9 minutes
• Remove the dumplings from the water and poke them with a fork all around to let the steam escape
• After a short while, brush them with a bit of melted lard and let them rest 15 minutes
• Get a cotton thread, roll it around the dumpling, about 2 cm from the end, and use it to slice the dumpling into disks

• Serving

• Serve a portion of the goulash with the dumpling on the side
• Do not forget to drink a Czech beer with this dish

Video