Czech Goulash

Serves: 8
Total Calories: 230


2 pounds beef
2 pounds pork
2 tablespoons fat
1 teaspoon salt, or to taste
1/2 cup onion, chopped
1/2 cup carrot, chopped
2 tablespoons celery flakes
1 1/2 teaspoons caraway seeds
1 teaspoon pepper
2 tablespoons minced garlic
1 1/2 teaspoons parsley
4 bay leaves
1 quart canned tomato (save 1/2 cup of juice)
2 cups liquid, water and/or tomato juice
1 tablespoon vinegar
4 tablespoons flour


Cut meat into 1 inch cubes, brown well in fat, using a deep 12-inch Dutch oven. Add all other ingredients except tomatoes, liquid, vinegar, and flour. Cook until meat is tender, adding a little water if necessary. A pressure cooker can also be used. Add tomatoes, except saved juice, plus two cups of liquid. Make a paste of the reserved tomato juice, vinegar, and flour. Add to above mixture. Cover and cook until thick, stirring occasionally, for 1 1/2 hours. Use 8-10 briquets under the oven and 18-20 briquets on the lid. Serve hot with potato dumplings or mashed potatoes.

NOTE: Peg and Kris’s recipe has been adapted for the Dutch oven.

Nutritional Facts:

Serves: 8
Total Calories: 230
Calories from Fat: 67

This Czech Goulash recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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