I’ve had many versions of this dish all over the Czech Republic and in Budapest. Sometimes it’s more of a soup and sometimes it’s more of a stew. You can adjust it to more of a soup consistency by adding an additional cup of beef broth. This is the simplest variation of this dish I know of, and I like it because is does not use lard, as many of the typical recipes. If you want to make it a bit more authentic, you can substitute lard for the vegetable oil. I like to serve this with hearty dark bread and a great Czech beer like Pilsner Urquell. Ingredients 2 lbs Beef Chuck, cut into medium size cubes 1 lbs of White Onion, sliced thinly on a mandoline ½ cup of Vegetable Oil ½ cup of dark Beer 1 Tbsp of Salt 2 Tbsp of Sweet Paprika, you can mix some Hot Paprika in if you want some heat. 2 tsp of Marjoram 4 cloves of Garlic, crushed 1 tsp of Caraway Seeds 1 can of Tomato Paste 2 cups of low sodium Beef Broth 2 slices of stale dark Bread, cubed
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.