Czech Sausage Goulash (Buřtguláš)
Immerse yourself in the flavors of Central Europe with this authentic Czech Sausage Goulash, known as Buřtguláš. Traditionally served in Czech pubs, this hearty stew is a delightful one-pot meal perfect for satisfying your comfort food cravings. Bursting with rich flavors, it combines smoked sausage, earthy spices, and tender potatoes for a warm and fulfilling experience.
Ingredients
🧈 3 tablespoons lard or oil
🧅 3 onions, diced
🌭 6 špekáčky or other smoked sausages (such as kabanos or frankfurters), diced
🍅 70 g tomato paste
🌶️ 1 tablespoon sweet paprika powder
🌶 1 teaspoon hot paprika powder
🥄 2 teaspoons crushed caraway seeds
🥔 500 g potatoes, peeled and diced
💧 Water or broth, enough to submerge potatoes
🧂 Salt
🌑 Ground black pepper
🧄 4 cloves garlic, crushed
🌿 1 tablespoon marjoram, rubbed
🌿 Fresh parsley or chives, for garnish
🥣 2 tablespoons plain flour (optional for thickening)
💧 Cold water
🌶 Red pepper, diced (optional)
Instructions
1- Preparation:
- Dice the onions and sausages into small, uniform pieces.
- Peel and dice the potatoes into similar-sized chunks.
- Crush the garlic cloves.
2- Sauté Onions:
- Heat 3 tablespoons of lard or oil in a large pot over medium heat.
- Add the diced onions and sauté until they become golden brown at the edges.
3- Cook Sausages and Spices:
- Add the diced sausages to the onions, cooking until they start releasing their fat.
- Stir in 70 g of tomato paste, 1 tablespoon sweet paprika, 1 teaspoon hot paprika, and 2 teaspoons of crushed caraway seeds. Cook briefly to toast the spices, ensuring they do not become bitter.
4- Build the Goulash:
- Pour in enough hot water or broth to cover the potatoes.
- Add the diced potatoes (and optional diced red pepper). Season generously with salt and ground black pepper.
5- Simmer:
- Bring the mixture to a simmer and cook uncovered for approximately 20 minutes, allowing the potatoes to become tender.
6- Thicken and Final Flavoring:
- Add the crushed garlic. If you wish to thicken the goulash, mix 2 tablespoons of flour with a little cold water to form a slurry, then stir it into the goulash.
- Continue cooking for an additional 10 minutes.
7- Finish and Serve:
- Remove the pot from heat and stir in 1 tablespoon of rubbed marjoram. Let the stew sit on the turned-off stove, allowing the flavors to meld together.
- Serve hot, garnished with fresh parsley or chives and a whole red chili for added flavor and presentation.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approximately 400 per serving
Nutritional Information (per serving):
- Protein: 12g
- Fat: 18g
- Carbohydrates: 45g
Equipment: - Large Pot (Stainless steel pot with wooden-look side handles)
- Wooden Spoon/Spatula (Engraved with "BESTRECEPTY.CZ")
- Cutting Board (Wooden)
- Small White Bowls (for preparing ingredients)
- Garlic Press (Standard metal)
- Teakettle (Stainless steel electric kettle)
- Red Ceramic Bowl (for serving)
- Ladle (Black)
Cooking Tips:
- Ensure onions are golden for a depth of flavor.
- Toast paprika briefly to avoid bitterness.
- Submerge potatoes fully for even cooking.
- Stir marjoram in at the end and let sit to enhance flavor.
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