Hovězí Guláš – Beef Gulash

Serves 4 easily

Ingredients:

5-6 larger onions (yellow)
about 1.8 kg beef shank and some marrow bones (without the marrow)
3-4 tbsp sweet hungarian paprika
1-2 tbsp hot hungarian paprika
chilli flakes/dried chilli if you have it, about 1 tsp
1/2 (ish) cup of water
oil or lard for the pan
salt and pepper

Preparation:

1. Heat a good amount of oil or lard in a large, heavy bottomed pan
2. Add chopped onions and sautee until glassy and golden- you may throw in the bones at this point as well
3. Toss in the beef shank- cut into roughly 4×4 cm chunks (it helps if you just cut along the connective tissue) keep in mind that the meat will shrink a lot and release all of the collagen that will thicken the sauce. This is why we use cheaper, tougher cuts of meat.
4. Cook at a medium heat until the meat is seared on the outside
5. Cover the pot/pan with a lid and cook for about ten minutes/ until juices are released
6. Preheat your oven to 320 F or 160 C
7. Once the juices have been released, add salt and pepper to taste, paprika, some water, put it in the oven, and LEAVE IT ALONE for at lease 1.5 hours- of course check on it occasionally to make sure it hasn’t dried out and add water if necessary. You can eventually turn the oven off, and leave the pot of guláš inside (even overnight).
8. Serve with fresh rye bread or dumplings and some fresh raw onions