Czech Goulash

it SeemS that almost every restaurant in Prague offers their own version of goulash — the quintessential Czech dish. unlike its Hungarian counterpart, Czech goulash is often made with beer and may include sausages. smoked paprika and caraway are other key ingredients. Czech goulash is always served with spongy dumplings called knedliky but crusty bread will do just as well. Stewing Beef 2 lb, cubed

All-Purpose Flour ¼ cup

Salt and Freshly Ground Black Pepper to taste

Vegetable Oil 2 Tbs Onion 1 medium, diced Garlic 4 cloves, minced

Caraway Seed 1/2 tsp

Potatoes 6 small, peeled and quartered

Tomato Paste 6 Tbs

Smoked Paprika 2 Tbs

Marjoram 1/2 tsp Pilsner 2 x 330 ml bottles Water 1 cup

Kielbasa Sausages 3

Green Onions 2, green parts only, sliced

1 PREHEAT the oven to 300°F.

2 HEAT the oil in a Dutch oven or stew pot on the stove and sauté the onions until starting to brown.

3 ADD the garlic and caraway seed sauté a minute or two more until the garlic is fragrant.

4 TOSS the beef in the flour, seasoned with some salt and pepper. Add to the pot and stir to combine.

5 STIR in the potatoes, tomato paste, paprika, marjoram, pilsner and water. Bring to a boil, then cover and place in the oven for 2 hours, or until the beef is tender.

6 CUT the kielbasa sausages in thirds and make a few diagonal slashes with a knife in each piece. Add to the stew and return to the oven for 15 more minutes to heat the sausages.

7 GARNISH with green onions and serve with egg noodles or crusty bread.