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Savory stew

Czech tradition by the spoonful with this goulash soup recipe
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March 7th, 2007 issue

VLADIMÍR WEISS/THE PRAGUE POST
Fit for more than dumplings: Gulašova is often more hearty and rewarding than goulash.
By Vito Mollica

While goulash depends on tender meat and a sauce reduced for a more intense flavor, goulash soup is a stew that blends the taste of sautéed vegetables, beef and spices into a softer, more resonant combination.

The trick is to learn when the meat reaches a perfect point of tenderness, as well as to skim fat and other “impurities” that may affect the consistency of the soup.
There are as many different family recipes for goulash soup (gulašova) as there are for goulash. So play with this recipe as you wish, but make certain to master the technique. It’s one of those “must-know” dishes.
Vito Mollica is chef at Allegro in the Four Seasons hotel, located at Veleslavinova 2a, Prague 1–Old Town.
Tel 221 427 000
Traditional Czech Goulash Soup
Ingredients Preparation
250 grams (8.8 ounces) beef, cut into cubes of approximately 1 centimeter (0.4 inch)
200 grams potato, diced
2 white onions, finely chopped
2 cloves garlic, finely chopped
4 spoons (dessert spoon) of tomato puree
1 spoon paprika
A pinch of cumin
A pinch of dried marjoram
2 liters (2.1 quarts) of beef stock
Vegetable oil
Salt and pepper to taste 		Heat oil in a large pan over medium heat.
Sauté the onions, garlic and potatoes for five minutes or until the onions turn soft and golden.
Add beef and sear until browned.
Season with salt and pepper then add paprika, cumin and marjoram.
Cook for three to four minutes.
Add tomato puree, stir, and pour in beef stock.
Bring to a boil.
Simmer until the meat is tender and cooked to your liking, skimming off impurities as necessary.
Season to taste, if needed.


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