I think of of my friend Nomi as the quintessential homemaker: her house is lovingly decorated, her kids impeccably dressed, her life organised, and her recipes delicious. Nomi has shared some recipes with us before on my Friends with Recipes series, and I am happy to say that she is back sharing this yummy recipe for Czech Goulash. I am excited to try this one in particular as my Grandpa Pete’s family was Czech!
Thank you, Nomi!
Czech Goulash – by Nomi Olsthoorn
The PTA at my daughter’s school regularly organises an ‘international fair’, meaning: the multicultural identity of the school is celebrated with food: anyone of foreign descent is invited to bring in dishes from their home countries which are then sold in small portions to raise money for the school.
I’m Dutch so I didn’t quite cook anything spectacular (no child will be begging to eat a traditional kale and potato mash at a school fair if they have never done so before–no matter how much my own children appreciate it!) but I did bake oliebollen, a kind of donut, and of course I had a good nose (and taste!) around.
As it happens, my neighbour (in real life and at the fair) made the most amazing goulash. She sold out and I still devoured the leftover sauce with bread. So good. So I had to ask her for the recipe, one she got from her dad, who was Czech.
Czech GoulashPrint Recipe
- 1kg (2lb) pork chopped
- 1kg (2lb) onions, peeled and sliced
- 2 fresh tomatoes
- 1 tsp caraway seeds
- 1-2 tsp paprika (I like smoked but you can use whichever you prefer)
- a little butter
- olive oil or other cooking oil
- 200g (1 cup) sauerkraut
- salt and pepper
Heat a heavy casserole pan (with a lid) which will be big enough to hold everything.
Brown the meat in a little oil then remove to a plate (or into the slow cooker)
Add the sliced onions and a little more oil and soften them gently and slowly until they are golden and sweet. This is an important stage for the flavour so don't rush it.
Add the meat back and mix in, along with a splash of water (the onions provide a fair amount of moisture so you shouldn't need much).
Lightly toast the caraway seeds in a dry frying pan and add.
Melt the butter in the frying pan and add the paprika. Foam for a few seconds, stirring, then add to the meat and onion mixture.
Season with salt and pepper.
Nestle your tomatoes on the top of the mixture, and put a lid on.
You can then cook the goulash on the stove on the lowest heat, or in the oven at about 160 C, or in a slow cooker - whatever is your preference for a long, slow cook. Cook until the meat is tender (probably 2-3hrs on stove or in oven or 6-8hrs in the slow cooker), checking occasionally to see if it needs any more water. You should end up with a thick sauce, and the tomatoes should have disappeared and "melted" into the sauce.
At about an hour before the end of the cooking time, add the sauerkraut to allow the flavours to mingle. The sour flavour is a good balance to the sweet, rich flavour of the goulash, but you can also use sour cream to add similar balance. A squeeze of lemon juice could also work.
We love to eat this with our home baked rye sourdough, a red cabbage slaw and a spoonful of greek yoghurt, but serving with rice or mashed potatoes is also delicious!
Thank you, Nomi! We always love it when you share your amazing recipes with us! xx