One of the things you absolutely need to know about Czechs: we are obsessed with mushrooms. We cannot wait for the season, spend hours in the forest and share the photos of our trophies online. We even have Facebook groups, where we discuss the different varieties, where they grow, how to store them and use them. And I happen to be one of these mushroom lovers. This recipe is a twist on Czech goulash with mushrooms and minced meat (which you can skip, if you prefer it vegetarian). And it’s delicious!
For 6 servings:
3 larger onions
500g ground beef
500g fresh forest mushrooms (or bottom and oyster mushrooms or soaked dried mushrooms)
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp caraway seeds
1/2 tsp dried ground chillies
3 bay leaves
3 tbsp pork fat (1 tbsp for frying mushroom)
2 tbsp gluten-free flour (or plain)
1,5l stock (ideally chicken)
2 cloves of garlic
1 tsp dried marjoram
2 tbsp butter (1 tbsp extra for finish)
1 tsp chopped fresh rosemary
1 tbsp sherry vinegar (or red wine vinegar, if you like)
Fry the onions in pork fat, until they turn golden brown. Season with salt and add a piece of butter, let it dissolve and caramelize even more. Stir in some water from time to time, this way the colour will be the same all over and it won’t burn easily.
Add the meat, break it down and fry until brown. I use a potato masher to divide the meat while searing. Add pepper, seeds and bay leaves. Sprinkle with flour and mix well. Pour the stock inside. Bring it to a boil and season well with salt.
Fry diced mushrooms on the rest of the fat, season again and add chopped rosemary. After about 2 minutes of searing, add sherry vinegar and let it evaporate. Add the mushrooms to the goulash and let it cook for about 20 minutes. Add chilli, grated garlic, marjoram and the rest of the butter. Serve hot with mashed potatoes or sourdough bread. Enjoy your meal.