|per 100 g||Total Recipe|
|Gross weight||100 g||2592 g|
|Energy||857 kJ / 205 kcal||22207 kJ / 5307 kcal|
|Sat. fat||4 g||97 g|
|Unsat. fat||4 g||104 g|
|Fibre||2 g||27 g|
|Salt||216 mg||5590 mg|
900 gBeef - Boneless Shin
498 mlPilsner Beer
70 gTomatoes - pureed, canned
50 gBell pepper / Sweet pepper
35 gWhite Flour
35 mlTap water
11 mlSunflower oil
2 gPepper, black
900 gCzech Homemade dumplings
2.6 kgTotal recipe weight
Add oil to a large cast iron casserole and place on a medium heat; in the mean time finely chop the onion and the sweet pepper.
When the oil is hot, add the cumin seeds and fry separately for about half a minute to bring out the flavour, add a dash of paprika powder and fry for another 20 seconds, careful not to burn the paprika. Then add the chopped onion and pepper in the casserole and glaze gently.
Dice the beef into sizeable chunks (about 1.5 cm - 2cm) add them to a large bowl. Mix through the flour so the beef cubes are well coated. season with some black pepper.
Add the beef to the casserole. Fry it until it starts to brown. (switch on the oven to temperature 180c / 356f)
Finely chop the Garlic.
Add the tomato puree, the remaining paprika powder, the garlic and the pepper and mix well. Next pour in the Pilsener beer and make sure it reaches boiling point.
Take the casserole off the stove cover with the lid and place the casserole in the oven.
Leave to simmer for about 120 minutes, stirring gently occasionally.
Prepare your dumplings by following the dumpling recipe.
If your Gulash loses too much liquid, simply stir through a little water to reach the right consistency.
Finally add salt to taste and simmer for a further 5-10 minutes.
The Gulash is ready for the finishing touches when the beef is stringy and quite easily comes apart with a fork.
Serve the gulash with 2-3 slices of dumpling on a nice plate.
Decorate the plates with a couple of leaves of coriander, a few rings of red onion and some fresh chili rings.
Serve with a cold Pilsner Urquell.