John Myers
Karlovy Vary Goulash
The perfect karlovy vary goulash recipe with a picture and simple step-by-step instructions.
- 1,5 kg Beef goulash
- 500 g Onions
- 2 tbsp Butter
- 2 tsp Sweet paprika
- 2 tsp Vinegar
- 1,5 liter Beef broth (6 teaspoons instant)
- 0,5 tbsp Salt
- 0,5 tbsp Sugar
- 2 cups 200 g sour cream
- 2 tbsp Tapioca starch / alternatively 2 tbsp butter + 2 tbsp flour – stoved
- Possibly divide pieces of beef goulash that are too large. Peel, quarter and thinly slice the onions. Heat the butter (2 tbsp) in a roasting pan, fry the sliced onions vigorously. Sprinkle sweet paprika (2 teaspoons) over it and fry with Deglaze with vinegar (2 teaspoons) and beef broth (250 ml). Add the beef goulash and fry it, pour the beef broth (approx. 500 ml), season with salt (½ tbsp) and sugar (½ tbsp) and simmer / cook with the lid for approx. Pour in some of the beef broth every now and then. Finally add / stir in the sour cream (400 g) and thicken with tapioca starch *) (2 tbsp), which is dissolved in a little cold water. Rice, pasta, potatoes or dumplings are ideal accompaniments to this Karlbad goulash. Served here with Czech dumplings (see: Czech dumplings according to Ivanka). *) As an alternative to the tapioca starch I used, use butter (2 tbsp) and flour (2 tbsp) to prepare a light baked-in (roux) and thicken the goulash with it.
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