Czech Gulas

 

 

Ingredients:

8-10 red onions, diced
1 small yellow onion, finely diced
7 lb beef brisket (about same volume as the onions)
2 tbsp. lard
1-2 tbsp. marjoram
1-2 tbsp. cumin
4-8 tbsp. sweet paprika
6 cloves garlic crushed
1-2 tbsp. chili pepper ground
1 tsp soy sauce
2-3 litre chicken both
1 bottle dark Czech beer
salt and ground black pepper

Directions:

This was one of my favourite dishes when I lived in Prague so many years ago. The best gulas can be found at U Hertlu at Libušská 393/225. My colleagues refer to the restaurant as "pod kaštany", which translates to "chestnut tree". We would go to lunch there during the summer and sit outside to eat lunch under the chestnut tree. We never ate indoors because many of their patrons smoked. 

This particular recipe is fairly close to the real thing. I still haven't found a liquor store in Calgary that carries Kozel or Kelt so I've had to settle for Erdinger, but I recently discovered the local Co-op liquor store in Glenmorgan carries Baron, which is a dark lager.

Add salt to onions and fry with garlic and half the lard in a large skillet. While the onions are cooking, cut the beef brisket into 2" x 1" chunks. I usually buy from a butcher shop in Chinatown where it comes in strips and sealed in a plastic bag, sometimes frozen. Remember to salt the beef cubes. I prefer to use kosher salt. Remove onions once they have soften and browned. Now sear all sides of the beef cubes with the rest of the lard. You may have to brown the beef cubes in several patches so as not to overcrowd the pan otherwise they will steam in their own juices, which is undesired. Do this under medium to medium high heat.

Once the beef have all seared, add sweet paprika, marjoram, cumin and chili pepper. Add more paprika if desired. Stir the beef and fry for a couple of minutes. The heat will transform the spices. Add the onions and stir for a few more minutes. Add soy sauce, broth and beer to the beef. Reduce heat to low and simmer for 2-4 hours stirring occasionally.

This dish is best served the next day when the flavours have infused into the meat. Traditionally it is served with dumplings called knedlik, which is a main staple in Czech cuisine. I discovered that hash browns make a great substitute. Finely dice a small yellow onion and sprinkle on top of the gulas as garnish. Remember to add salt and pepper before serving to your guests.

 

If you want to thicken the sauce, you can take the onions and puree them in a blender and putting it back into the gulas.