In the Czech kitchen: How to make the perfect beef goulash

The best cuts for Czech goulash
Shank (kližky) –This sinewy cut dissolves in the sauce to give it a nice flavor. Use either the front or back shank.
Heel round (karabáček) – A less sinewy and meatier cut than shank.
Beef neck (hovězí krk) – Cut off the fattier parts if you prefer.

• 4 tbsp lard
• 1 kg onion, finely chopped
• 1 kg of beef
• 1 l of beef broth
• ½ slice of stale bread, cut into cubes
• 2 tbsp of tomato puree
• 1 tbsp sweet paprika
• 1 tsp of ground caraway
• 2 cloves of garlic
• 1 tbsp marjoram
• 1 tbsp salt
• 1 tsp of pepper

• 1.Heat half the lard in a large saucepan. Add the onion and fry until golden brown. Season the beef cubes with salt and pepper. When the onion is finished cooking, add the meat.
• 2.Saute the meat slowly and over medium heat. If your meat is overcooked, drizzle a little broth over it. While the meat is sautéing, heat the rest of the fat in a small pan and fry the bread cubes in it.
• 3.Once the meat is browned on all sides, add the puree and cook briefly. Drizzle with a little broth. Sprinkle the mixture with paprika and cook again briefly. Then pour in the remaining broth so that the meat is submerged, but not floating.
• 4.Add caraway, crushed garlic, and fried bread. Cover the pot with a lid and simmer slowly until the meat is tender. When the meat is ready, add the marjoram and cook a little longer.
• 5.Serve with dumplings or fresh bread.