Guláš à la Štepan

Ingrediences for 5 people • 3 kg of kliška. That’s beef used for Guláš. In English it’s shin, in German Schienbein. • 2-3 kg onions • Paprika powder – red, not too hot. A glas full! • Paprika powder red, hot. Less. • Oil (not olive oil). Even better would be Schmalz • Mayoran • 4-5 chilis • Knedliky

Preparation • Peel the onions and cut them in little pieces. • Put the onions a big pot, add some oil. Now let the onions boil and stir them from time to time until they are slightly brownish. • Meanwhile clean the meet: Cut out the greasy parts and the muscle fibers. Don’t be afraid to cut out a lot! It is normal that over ½ kg is cut away! Cut the meet in pieces of about 3 cm size. • Once the onions are brown add the meet. • Let the whole thing cook at least 3 hours. Eventually add some water if it gets too dry. • Add paprika powder, salt, pepper, mayoran, the chilis – and let it cook another couple of hours. • Serve with slices of steamed knedliky

March 06, Till Did it together with Stepan. Problems I had: • When the gulas became dry it started burning / becoming black. • It had the tendency of being rather dry. How can we make it saucier?