Czech Goulash – Cesky Gulas

The aroma of this dish alone is intoxicating! It is probably one of top number one meals to have as back to school commences. On a quiet day with all the teenagers gone, working or away at school,  I can put on dinner in advance and just let it slow cook on the stove. I need to write a recipe for this goulash for a method by slow cooker. For now I will continue the stove top method. 

Czech Goulash - Cesky Gulas | Mooshu Jenne

Cesky Gulas also know as Czech Goulash is basically a simple Hungarian goulash. It is one of the many goulash recipes Czech people have. I am hoping to get a chance to share many different goulash recipes with you as we proceed into the Fall and Winter. One of my recent favorites other than the Cesky Gulas is the Segedínský Guláš which is a pork instead of beef cooked with sauerkraut. It’s not a sour dish like one would think. The pork is tender with a vibrant but mild taste that pairs well with a beer (pivo).  I hope to learn how to make this dish when my soon to be mother in law makes it for my birthday. I would much rather have her cooking then go to a restaurant!

Czech Goulash - Cesky Gulas | Mooshu Jenne

Cesky Gulas is generally paired with houskové knedlíky and a pivo (beer).  The houskové knedlíky are bread dumplings made from stale french bread, milk, Wondra, eggs, and baking powder than boiled and sliced to serve. They are wonderful! When we make these the entire family goes wild over them. You must have a good beer with it too. Something stout or with a stinky flavor like Shiner or Pilsner Urquell. 

Czech Goulash - Cesky Gulas | Mooshu Jenne

Time after time making this dish to photograph it’s been impossible. The family usually eats it all even the hidden dishes of it that I set aside. This time I made three times the recipe to be sure that I would have leftovers to share with you. Oh! It’s also better on the second day once the flavors set into the meat overnight. This is a dinner with lunch the next day type of dish. Here is the recipe for the goulash. Soon I will share the recipe for the dumplings if you all are interested. Let me know below!

Czech Goulash – Cesky Gulas
Serves 6
Traditional Czech goulash made with paprika, onions, and beef.
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 large yellow onions, chopped
  3. 3 lbs stewed beef in 1/2 inch cubes
  4. 4 to 6 tablespoons Hungarian paprika (fresh is best)
  5. 1 tablespoon tomato paste
  6. 2 cloves of garlic, minced
  7. 3 tablespoons Wondra flour
  8. Water to cover
  9. Salt and pepper to taste
Instructions
  1. Warm the oil in a large pot on medium heat. Add the onion and garlic. Add the beef and allow it to brown on the outside.
  2. Add paprika and stir till meat is covered. Add Wondra flour and tomato paste just until the juice is soaked up then add water to cover meat with some extra. Make sure to mix the flour in well to remove all lumps.
  3. Add in salt and pepper. Bring to a boil, then cover and simmer on low for about two hours. The sauce will gradually thicken and meat will become tender and fall apart. Once the sauce is thick and meat is tender it is ready to serve.
Notes
  1. Serve with noodles, dumplings (boiled bread), or Spätzle. To make gluten free use cornstarch instead of flour for the thickening agent. Can also be served with rice.
Mooshu Jenne http://mooshujenne.com/

Bramborový Salát – Czech Potato Salad

The first Christmas with my in laws, his mother, served up this to-die-for Bramborový Salát also known as potato salad. This salad is not like most American potato salads. The Bramborový Salát is very rich in flavor and not over bearing with mustard.

Unlike my Italian side, that serves up spaghetti at Christmas, Czech’s make fried fish and potato salad. Specifically, a fried carp fish which is suppose to be different then the type of carp we have here in the states. This was such a different experience for me then the traditional homemade sauce and spaghetti.

Potato Salad, Bramborový Salát

I could not help myself! I just fell head over heels for this salad. I have been bugging my other half, V, to get me the recipe for a few years now. Finally, this fourth of July he asked his mother for it so we could share it with friends that came. He did not realize how much work it takes to make it that he now swears he will never make it again. Luckily, I have the recipe and completely plan to make it every chance possible I get.

Do you have a specific potato salad you like? Special ingredients? Mustard or mayo?

It is awesome that he is Czech and I get the chance to learn to cook so many different dishes from his country. I hope to share so many more Czech recipes with you all over time. A few of the recipes are already up on the site but are older and the photos definitely need to be updated. Though, the Bublanina turned out beautiful, in which, I was surprised as I thought I would completely fail at it. Egg whites are generally not my friend. I love my KitchenAid persimmon mixer for just that reason. It makes my life so easy!

Do you have a Christmas food tradition or are we the only weirdos like that? I’d love to hear about it in the comments below!

Bramborový Salát – Czech Potato Salad
Serves 8
Tasty potatoes, carrots, peas and spices make up this Czech potato salad.
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 5 large potatoes (regular brown russet potatoes)
  2. 1 white onion
  3. 2 sticks of celery
  4. 2 carrots
  5. 3 hard boiled eggs
  6. 5 baby pickles
  7. 2 oz frozen peas
  8. 1 tablespoon Worcestershire sauce
  9. 4 tablespoons or more of mayonnaise (that's up to your preference)
  10. 2 tablespoons lemon juice
  11. 5 pieces whole black pepper
  12. 3 pieces whole allspice
  13. 2 bay leaves
  14. 1/2 teaspoon thyme
Instructions
  1. Boil potatoes with the skin on. Boil eggs for about 10 minutes. When eggs are done add them too cool water and let sit 5 to 10 minutes. This will help make the peeling easier.
  2. Cook carrots and celery in salted water with whole black pepper; about five pieces. Also add 3 pieces of allspice whole, two bay leaves, and 1/2 teaspoon of thyme. Boil vegetables until done but still firm.
  3. Let the potatoes, eggs, and vegetables completely cool down. Peel potatoes and eggs. Dice in to small pieces the eggs, potatoes, carrots, and celery. Finely chop onion and pickles.
  4. Gently mix all ingredients including the peas together gradually adding in the salt, pepper, lemon juice, and Worcestershire sauce. Fold in mayonnaise. Refrigerate for a few hours but tastes best if made the night before.
Mooshu Jenne http://mooshujenne.com/
Just love this salad especially the NEXT day!

Raspberry Bublanina #BakeForWest

On April 17th, a small town named West in Texas was rocked by a fertilizer plant explosion. 15 people lost their lives with almost 200 injured. Many of those that fell were firefighters that were first to the scene. It’s such a tragic event to hit this little Czech/Texan community. With more then $100 million in damage, my fellow bloggers and I decided to #BakeForWest to show our support in hopes to raise awareness for those to donate to help this great Czech/Texan town West, TX.

I live about two hours from West, TX. My sweet V and his parents are Czech.  His parents came to Texas more then 25 years ago from the Czech Republic and they love it here. When I witnessed the tragedy on the news I knew I had to help somehow.

Raspberry Bublanina

In West, Texas is a quaint little shop called the  Czech Stop that are famous for their kolaches. It’s right off one of our main highways. The town is well known for its Czech culture and heritage  In fact, the Czech Republic is donating monies to help with this community. It may not be much but it is nice of them to put forward an effort to help.

Raspberry Bublanina

Today, I am using a recipe that V’s mom sent me a few years ago after she baked me this wonderful cake with fresh plums from the tree in her backyard. It is traditionally made with cherries or other fresh picked berries that grow wild in the Czech Republic. I looked everywhere for cherries but they are not in season here yet. I decided to settle on raspberries since they are a berry and one of V’s favorites. Here is my #BakeForWest recipe: Raspberry Bublanina (bubbly cake) in honor for those lost or injured in this horrible tragedy.

Raspberry Bublanina
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Ingredients
  1. 1 1/4 cups whole milk
  2. 5 eggs, separated, save whites
  3. ¼ cup vegetable oil
  4. 2 cups flour
  5. 1 cup powdered sugar
  6. 1 tablespoon baking powder
  7. 1 lemon, zested & juiced
  8. 1 teaspoon salt
  9. 2 cups of raspberries; or fruit you would like.
  10. Powdered sugar, for dusting
Instructions
  1. Preheat oven to 375 degrees F. Grease 9x11 pan and set aside. Toss raspberries in one to tablespoons flour and set aside.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.
  3. In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix. The egg whites will create your bubbly top.
  4. Bake for 40 to 45 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and shift powdered sugar over the top of the cake. Serve in small squares.
Mooshu Jenne http://mooshujenne.com/

If you would like to donate to help those in West, TX you can donate here through the Pointwest bank.

bakeforwest

Please take a moment and stop by to visit these other fantastic foodies for their wonderful Czech desserts for #BakeForWest

Plněná paprika polévka – Stuffed pepper soup

This plnena paprika polevka also know as stuffed pepper soup has been lurking in my folder for about two weeks now. I held off on it to finish the boards to photograph it on and once I finally photographed it I realized I left thick soup all along the edge and it looks horrible; well to me it looks horrible.  The plan to remake the soup continued to be put off since the weather is considerably hot here for this time of year. It probably just best to go ahead and share it. If we end up with another cold and rainy day I can always remake the soup and get some gorgeous shots.

Stuffed Pepper Soup - Plnena Paprika Polevka

Czechs generally make stuffed bell peppers a bit different then Italians do. My other half and I figured that out the first time we decided to make stuffed peppers together. He is full blooded Czech and well I’m Italian with other heritage but more prone to the Italian as I was raised with that cuisine and values. Czech stuffed peppers are simmered on a stove with paprika, rice, and ground beef  while Italian stuffed pepper are baked in the oven without paprika and a small amount of tomato sauce. This stuffed pepper soup is a rendition of Czech stuffed peppers turned inside out to make a soup. Love Czech stuffed peppers with dumplings also known as knedliky. We just had garlic bread at the time but it would have been nice to pair them with this soup.

The board turned out nice in the photograph. I am working on several others and thinking about a DIY post. Anyone that would be interested? The boards I am working on are going to be chalkboard, crackled,  and stained. Most of them will be painted with basic cheap acrylic paints you can pick up at any hobby store. Hoping to get the rest of them cut tonight so I can work on them over the next few days.  Also in some serious need for heavy poster board. Looks like another run to the Dollar Tree.

Plněná paprika polévka – Stuffed pepper soup
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Ingredients
  1. 2 red bell peppers; diced
  2. 2 yellow bell peppers; diced
  3. 2 orange bell peppers; diced
  4. 1 white onion; diced
  5. 3 garlic cloves; minced
  6. 2 tablespoons olive oil
  7. 1 lb ground beef
  8. 1 cup of white long grain rice
  9. 2 large cans of tomato sauce
  10. 3 regular sized cans of stewed tomatoes or diced
  11. 3 tablespoons paprika
  12. salt and pepper
Instructions
  1. In a large pot, on medium high heat, add in diced onion, garlic, and peppers. Add in two tablespoons of olive oil and saute for about 2 minutes. Add in ground beef and cook with vegetables until meat is browned.
  2. Add paprika to the beef once browned and stir well incorporating all of the paprika. Add in the rice, stewed tomatoes, and tomato sauce. Using the tomato cans put in a little water to clean off sides and add that water to the pot. Bring the heat to low and cook for about 15 minutes. Add salt and pepper to taste.
  3. If you would like the soup thinner just add any broth of choice. Garnish soup with parsley, dumplings, and fresh bell pepper.
Mooshu Jenne http://mooshujenne.com/

And now I am off to cut those boards… well make the other half do it while I eat fresh tortillas with salsa and butter. Guilty pleasure!

Plnená Paprika

We really love this recipe that comes from V’s Czech side. It’s similar to stuffed peppers of Italian descent but they simmer it the peppers instead of bake them. Plnena Paprika is a bell pepper stuffed with the generally ground beef and rice and then simmered in a paprika spiced tomato sauce. It simmers until the meat is cooked and the pepper is soft.

Plnená Paprika
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 6 peppers (poblano peppers, bell peppers or what ever pepper you have locally)
  2. 1 1/2 lbs ground beef
  3. 1 cup rice
  4. 1 can tomato sauce
  5. 1 onion
  6. 1 tbsp olive oil
  7. 1 egg
  8. 4 tbsp Wondra flour
  9. Pepper
  10. 2 ounces paprika
  11. Salt
  12. Italian bread crumbs
Instructions
  1. Remove seeds from peppers and ribbing. Saute finely diced onion in olive oil. Add little bit of Wondra flour to thicken the mixture. Add water a decent about of water about two to three cups and loads of paprika. You want it to be a thick red color. Next add salt and pepper. Then add can of tomato sauce. Cook your rice and add it with meat. Mix in egg, paprika and bread crumbs. Fill the insides of your peppers. Add the peppers to the sauce, and cook for an hour or a little longer until meat is cooked and serve with Czech dumplings.
Mooshu Jenne http://mooshujenne.com/