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GOULASH

  • 4 tablespoons of lard
  • 1 teaspoon of crushed cumin
  • Salt
  • 2 tablespoons of sweet paprika
  • 2 tablespoons of tomato paste
  • 4 bay leaves
  • 1 teaspoon of dried marjoram
  • Pepper
  • 1 kg of peeled onions
  • 1 kg of beef shoulder

HOMEMADE CARLSBAD DUMPLINGS

  • 20 older rolls
  • 5 eggs
  • 500 ml of milk
  • 100 g of butter
  • ¼ teaspoon of ground nutmeg
  • 4 tablespoons of chopped flat-leaf parsley
  • Salt
  • Pepper

SIDE DISH

  • Carlsbad dumpling

BEER SUITABLE FOR THIS DISH

  • This dish is best enjoyed with Gambrinus Original beer.

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GOULASH INSTRUCTIONS

  • 1
    Chop the onion coarsely. Cut the meat into cubes with a 4 cm edge.
  • 2
    In a pot over medium heat, melt the lard, add the onion, and fry it until brown, stirring occasionally. After 10 minutes of frying, add crushed cumin. Once the onion is brown, remove the pot from the heat and let it sit for another 10 minutes.
  • 3
    Then return the pot to higher heat, add the meat, and fry, stirring frequently, until all the juice released by the meat evaporates from the bottom of the pot. Once only fat remains at the bottom of the pot, reduce the heat to medium and fry the meat for another 5 minutes, stirring frequently until golden brown.
  • 4
    Reduce the heat to one-third, add 1 teaspoon of salt, 1 teaspoon of freshly ground pepper, sweet paprika, bay leaves, and tomato paste, and fry everything for 1 minute, stirring constantly.
  • 5
    Pour in enough water so that its level is 1 cm above the fried meat. Mix everything thoroughly with a flat spatula from the bottom of the pot to dissolve the fond.
  • 6
    Bring to a boil, cover with a lid, reduce the heat to a minimum, and simmer on very low heat until tender. Occasionally add evaporated water to keep it almost at the same level as at the beginning of simmering. Stir occasionally to prevent fond from forming at the bottom of the pot.
  • 7
    Once the meat is tender, rub marjoram into the goulash with your hands, season with salt and pepper again if needed, mix, and cook for another 5 minutes. Let the finished goulash rest for at least 15 minutes.

HOMEMADE CARLSBAD DUMPLINGS INSTRUCTIONS

  • 1
    Cut the rolls into cubes with a 1 cm edge. Separate the eggs into whites and yolks. Whip the egg whites into stiff peaks. Lightly beat the yolks with milk. Melt the butter in a saucepan.
  • 2
    In a bowl, mix the rolls, milk with yolks, melted butter, and parsley, add salt, nutmeg, and two pinches of freshly ground pepper. Stir and gradually fold in the egg white foam carefully.
  • 3
    Place the prepared mixture on cling film and wrap it tightly into a candy shape. Wrap it in another layer of film.
  • 4
    Place in boiling water and cook for 25 minutes. Unwrap the finished dumpling from the film and let it rest for 3 minutes. Then cut it into slices 1.5 cm thick.
Tip
Never skimp on onions for goulash: the rule is as much meat as onions. And don't be afraid to fry them until brown, as this gives the goulash the right strength, color, and taste. You can add a teaspoon of hot paprika along with sweet paprika to the goulash. Goulash is best the next day after it has rested.
Roman Vaněk
With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef

GOULASH

HOMEMADE CARLSBAD DUMPLINGS

SIDE DISH

BEER SUITABLE FOR THIS DISH