Diced beef made from leaner and slightly marbled meat without tendons and ligaments suitable for goulash or for grounding at home. Beef for stew is cut from parts such as neck, shank, sirloin, brisket in various proportions.
Czech goulash Ingredients 1kg beef for stew 500g onion 1 clove of garlic 1 tablespoon flour Salt 4 tablespoons vegetable oil or lard 1 tablespoon ground sweet pepper Beef broth or water for basting 2 tablespoons marjoram 1 teaspoon ground cumin Method Cut meat into smaller cubes if needed, heat up oil or lard and fry meat until brown. Add onion finely chopped and fry until golden. Stir so that onion does not get burnt. Remove from heat, add a tablespoon of ground sweet peppers and stir. Return to a hob, baste with broth/water to reach slightly over one half of meat, add salt and cumin and stew covered for about 2 hours over a low heat (stew until beef is soft). About 20 minutes before the end of stewing, prepare roux and add to the stewed mixture while gradual stirring. Stew together for another 15 minutes. Once finished, add marjoram, pressed garlic and also add salt if necessary. Serve with bread dumplings.
Hungarian Pörkölt Ingredients 1kg beef for stew 750g onion 2 green peppers 4 tomatoes 2 dried chili peppers Salt and pepper Beef broth or water for basting 2 tablespoons ground sweet peppers 4 tablespoons vegetable oil or lard Method Heat up oil or lard and fry onion finely chopped. Remove from heat, add ground sweet peppers and stir. Return to a hob and add meat. Roast over a high heat until sealed. Add dried chilli, peppers sliced into strips and diced tomatoes, bring to boil. Stew covered over a low heat in its own juice while occasionally basting with broth/water. It takes about 2 hours. Once stewed add salt and pepper to taste. Serve with bread.