Bohemian Pork Goulash (Gulas)
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe is from a little book I found in Prague called The Best Czech Recipes by Halrald Salfellner (Vitalis). It’s a good basic one though I would add probably add a red capsicum and use smoked paprika. I’d also use more of the paprika and the caraway seeds: play around with it and make it to suit your own taste. In Prague, all the stews are served with thick slices of dumplings made with bread – very hearty!
Ingredients
- pork shoulder 750g, cut into bite-size cubes
- vegetable oil 5 tablespoons
- green capsicum 1, finely diced
- ripe tomatoes 4, finely diced
- large onions 3, peeled and finely chopped
- garlic 2 cloves, finely diced
- salt to taste
- paprika 1/2 teaspoon
- caraway seeds 1/2 teaspoon
- vegetable stock 250ml
- sour cream 100ml
Serves 4 Heat the oil in a large casserole until very hot and sear the meat. Add the diced capsicum, tomatoes, onions and garlic and briefly fry with the meat. Add salt, paprika and caraway seeds. Pour in the vegetable stock, bring to the boil, then turn down heat. Simmer gently, covered, for 45 minutes or until meat is tender. Remove casserole from heat and stir through the sour cream – don’t let it boil.
Hi Sheridan,
Should that read 1/2 t paprika?
Cheers, Will
Hi Will – thanks for noticing my typo – have fixed it and it should be 1/2 teaspoon paprika.
cheers,
Sheridan