{"id":4304,"date":"2019-11-22T21:00:41","date_gmt":"2019-11-22T21:00:41","guid":{"rendered":"http:\/\/budweiserbudvar.com\/uk\/?post_type=story&#038;p=4304"},"modified":"2019-12-02T14:16:25","modified_gmt":"2019-12-02T14:16:25","slug":"how-to-make-the-perfect-brewers-goulash","status":"publish","type":"story","link":"https:\/\/budweiserbudvar.com\/uk\/blog\/story\/how-to-make-the-perfect-brewers-goulash\/","title":{"rendered":"HOW TO MAKE BREWER\u2019S GOULASH"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84b9d86d4e class=\"text-block text-block align\" style=\"background-color: \">\n  <h2 style=\"text-align: center;\"><span style=\"color: #ca4a4f;\">The classic recipe for the greatest Czech dish.<\/span><\/h2>\n\n<\/div>\n\n\n<div data-block_5dd84be786d50 class=\"text-block text-block align\" style=\"background-color: \">\n  <p><span class=\"firstcharacter\">S<\/span>o, you like it? A simple question, but I\u2019m too distracted to answer. The bowl of warm goulash and pillow-soft bacon dumplings on the table has me transfixed.<\/p>\n<p>&nbsp;<\/p>\n<p>It\u2019s the scent of wild marjoram, freshly grated horseradish and that exotic tang of paprika rising from the dark depths; the way the beef collapses under the fork, melting into delicious sweet, smoky richness. I\u2019ve had goulash before, but nothing like this. And as he sits down opposite, the smile on chef Lud\u011bk Hauser\u2019s face tells me he already knows it\u2019s outstanding. Then again, that\u2019s exactly why I\u2019m here. To learn how to cook this classic Czech dish, it makes sense to ask the best.<\/p>\n<p>&nbsp;<\/p>\n<p>Our day had begun early. But to make true goulash, it has to. Not long after first light my translator and I joined Lud\u011bk on his way to work, crossing the spectacular market square of \u010cesk\u00e9 Bud\u011bjovice (or \u2018Budweis\u2019 as it\u2019s known in English) in South Bohemia. The sky was purple-gold above the handsome skyline; the lamps of the square still glowed and flakes of snow drifted in the air. As we walked and talked, the depth of the chef\u2019s pride and passion for this place, its produce and the craft of traditional Czech cooking were quickly infectious, and understandable.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"How To Make The Perfect Brewer&#039;s Goulash\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/SeYVfR3kRNU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n<div data-block_5dd84c0c86d51 class=\"text-block text-block align\" style=\"background-color: \">\n  <p><span class=\"firstcharacter\">B<\/span>udweis may be the largest city in South Bohemia, but it carried the feeling of a friendly small town just waking up. The street plan for its Old Town dates back to the thirteenth-century but the buildings around us leaned dramatically towards the Gothic and the Baroque. \u0003Like all historic places, this architecture spoke volumes of the town\u2019s importance through time. If they could, the grand walls might talk of centuries of prosperity at the intersection of major trading routes, of the silver pulled from the surrounding mountains, of thriving fish and salt industries, and of this city\u2019s most famous export \u2013 beer.<\/p>\n<p>&nbsp;<\/p>\n<p>Beer has been brewed here under successive royal and holy decrees for over 700 years, and \u2013 as the glowing sign of the Budweiser Budvar brewery on the outskirts of town still proves \u2013 it remains a major industry here, interwoven with the fabric of people\u2019s lives. Especially Lud\u011bk\u2019s. The kitchen he presides over is located in the town\u2019s finest beer hall and restaurant, the historic Masn\u00e9 Kr\u00e1my.<\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"578\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Ludek-Hauser-trying-the-beer-1219x578.jpg\" alt=\"\" class=\"wp-image-4308\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Ludek-Hauser-trying-the-beer-1219x578.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Ludek-Hauser-trying-the-beer-1219x578-300x142.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Ludek-Hauser-trying-the-beer-1219x578-768x364.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Ludek-Hauser-trying-the-beer-1219x578-1024x486.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84c2d86d52 class=\"text-block text-block align\" style=\"background-color: \">\n  <p>Stepping through its grand doorway, we were greeted by Tom\u00e1\u0161 Olejn\u00edk, the restaurant manager, who \u2013 over strong coffee \u2013 quickly reassured me I was in the right place to pick up the recipe. \u0003\u201cCenturies ago, this place used to be the butcher\u2019s market,\u201d he said.<\/p>\n<p>&nbsp;<\/p>\n<p>Masn\u00e9 Kr\u00e1my actually translates as \u2018meat stalls\u2019 and, looking around its old interior, I could see that the restaurant is still divided into little arched sections \u2013 once the separate stalls of the market. Today, just like then, each is owned by a different family or business, their name scrawled on the walls, meaning that when the building undergoes any significant changes, all parties have to meet up and agree. Such traditions, combined with the feeling of ancient space and the 400-year-old fresco of a bear staring down from the wall conjured a fabulously medieval atmosphere. If the walls outside were talking, in Masn\u00e9 Kr\u00e1my they were shouting.<\/p>\n\n<\/div>\n\n\n<div data-block_5dd84c3486d53 class=\"text-block text-block align\" style=\"background-color: \">\n  <h3 style=\"text-align: center;\"><span style=\"color: #ca4a4f;\">\u201cNow people come here for the best beer and the best traditional Czech food in the whole country.\u201d<\/span><\/h3>\n\n<\/div>\n\n\n<div data-block_5dd84c9486d54 class=\"text-block text-block align\" style=\"background-color: \">\n  <p>The best beer Tom\u00e1\u0161 was referring to \u2013 Budweis\u2019 very own Budweiser Budvar \u2013 was a range of unfiltered and unpasteurised tank brews on tap, fresh from the nearby brewery. Likewise, everything on the menu was authentic Czech: plenty of pork, soups, rich stews, locally made charcuterie and fish like \u2018pike-perch\u2019 and trout from the area\u2019s lakes and rivers. All hearty fare designed to go with \u0003a pint, which was the point, as Tom\u00e1\u0161 explained: \u201cIn this country, we drink beer more than wine. It\u2019s part of our culture. \u0003So all our food goes really well with beer. It\u2019s the Czech way.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>As recipes go, brewer\u2019s goulash is perhaps the greatest embodiment of that pairing. It\u2019s an adaptation of the world-famous dish that sees beer featuring in the ingredients as well as appearing on the table when served \u2013 and there\u2019s culinary logic in this. \u201cAdding beer to the stock underlines the flavour of the whole dish,\u201d Lud\u011bk told me.<\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"578\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Goulash-ingredients-1219x578.jpg\" alt=\"\" class=\"wp-image-4307\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Goulash-ingredients-1219x578.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Goulash-ingredients-1219x578-300x142.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Goulash-ingredients-1219x578-768x364.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-Goulash-ingredients-1219x578-1024x486.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84cb486d55 class=\"text-block text-block align\" style=\"background-color: \">\n  <p>\u201cIt adds a pleasing bitterness in contrast to the sweeter paprika.\u201d In other words, there\u2019s much more to it than meets the eye. In fact, centuries of tradition and local adaptation were evident in many of the dishes on the menu, but I doubted many could have a lineage quite like goulash; its patchwork recipe is practically a metaphor for the complicated history of the Czech Republic.<\/p>\n<p>&nbsp;<\/p>\n<p>Originally a cultural import from Hungary, goulash started life as a simple cattle herder\u2019s stew; it was fortifying stuff to be eaten in the fields. Now over ten countries proudly count goulash as a national recipe. Nonetheless, the addition of beer is very much an old Czech tradition, and since the Velvet Revolution of 1989 re-opened this country\u2019s cultural horizons and renewed its sense of identity, there has been a resurgence in preserving and celebrating this kind of culinary heritage, passed from generation to generation. \u0003\u201cAt the beginning of the last century Czech cuisine was ranked amongst the best in Europe,\u201d Lud\u011bk explained.<\/p>\n<p>Now that time is coming back.<\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"813\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-dding-the-sweet-paprika-1219x813.jpg\" alt=\"\" class=\"wp-image-4306\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-dding-the-sweet-paprika-1219x813.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-dding-the-sweet-paprika-1219x813-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-dding-the-sweet-paprika-1219x813-768x512.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-dding-the-sweet-paprika-1219x813-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84cd786d56 class=\"text-block text-block align\" style=\"background-color: \">\n  <p><span class=\"firstcharacter\">W<\/span>hat could appear, on the surface at least, a simple dish for soaking up a couple of pints was beginning to reveal its true depths. Indeed, as Lud\u011bk was keen to point out, brewer\u2019s goulash is a benchmark that puts the weight of expectation, as well as tradition, on any chef\u2019s shoulders: \u201cIt seems basic, but it\u2019s the test of a good cook. You can really judge a chef by their brewer\u2019s goulash. It\u2019s not just throwing a steak on a grill; you must slowly combine the flavours of the beef, the beer and the spices, lightly flavouring the sauce until it is perfect.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>With the kitchen set up and ready there was only one thing left to do: source the ingredients. The first stop was a bakery round the corner, which was just opening its doors as we arrived. A few hushed words were exchanged before the owner returned staggering under the weight of an enormous loaf of sourdough bread. It was still warm, studded with fragrant caraway seeds and had a hint of rye in the crumb. It was all I could do to resist scoffing a chunk of it there and then. Next we walked down to the market where Lud\u011bk demonstrated an almost telepathic ability to discern quality between several identical-looking strings of onions, chunky Czech garlic and bunches of fresh marjoram.<\/p>\n\n<\/div>\n\n\n<div data-block_5dd84ce486d57 class=\"text-block text-block align\" style=\"background-color: #c39f56\">\n  <h3 class=\"u-statement u-serif js-anim--title-pop\" style=\"text-align: center;\"><span style=\"color: #ffffff;\">Any great goulash is dependent on the star of the show \u2013 the meat.<\/span><\/h3>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"814\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-the-meat-man-1219x814.jpg\" alt=\"\" class=\"wp-image-4309\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-the-meat-man-1219x814.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-the-meat-man-1219x814-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-the-meat-man-1219x814-768x513.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Food-the-meat-man-1219x814-1024x684.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84d0586d58 class=\"text-block text-block align\" style=\"background-color: \">\n  <p>And after a short drive, we were suddenly in the austere and distinctly chilly surroundings of a walk-in meat fridge. Things immediately warmed up, however, with the arrival of our ebullient butcher, Miroslav Smisek. The translator introduced him simply as \u2018The Meat Man\u2019, and in his bold striped waistcoat and tilted flat cap he certainly looked the part. He also knew his trade, grinning as he switched quickly between axe and large knife, wielding both with surgical precision to liberate a beautiful-looking slab of beef neck. Lud\u011bk gave it the thumbs up and, holding it up, turned to me: \u201cThis comes from near P\u00edsek and a local breed called Czech Red Pied. Neck is the best cut for goulash. It is leaner and juicier, with just the right fat content and lovely marbling. Great stuff.\u201d<\/p>\n\n<\/div>\n\n\n<div data-block_5dd84d0d86d59 class=\"text-block text-block align\" style=\"background-color: \">\n  <h2 class=\"u-align-center u-padding-top-huge u-site-info u-uppercase u-condensed\" style=\"text-align: center;\"><span style=\"color: #ca4a4f;\">BACK AT THE RESTAURANT<\/span><\/h2>\n\n<\/div>\n\n\n<div data-block_5dd84d2d86d5a class=\"text-block text-block align\" style=\"background-color: \">\n  <p style=\"text-align: center;\"><span style=\"color: #7e1620;\">Back at the restaurant the deep cooking pan was soon sizzling; the onions were sweating down in a mixture of pork and duck fat. From the off, Lud\u011bk wanted us to taste as we went, and just the interplay of those two fats, a little salt, and the onions alone was a flavour sensation. Next up he cubed the neck and sealed it in the pan before tipping in dollops of the rich, red tomato puree. Tomato doesn\u2019t always feature in goulash, and certainly not in any of the old Hungarian recipes you might find. A little hit though is a welcome addition that brings just the right sweetness and acidity.<\/span><\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"814\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Onions-cooking-and-ingredients-Masne-Kramy-1219x814.jpg\" alt=\"\" class=\"wp-image-4311\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Onions-cooking-and-ingredients-Masne-Kramy-1219x814.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Onions-cooking-and-ingredients-Masne-Kramy-1219x814-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Onions-cooking-and-ingredients-Masne-Kramy-1219x814-768x513.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Onions-cooking-and-ingredients-Masne-Kramy-1219x814-1024x684.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84d3e86d5b class=\"text-block text-block align\" style=\"background-color: \">\n  <p style=\"text-align: center;\"><span style=\"color: #7e1620;\">Despite being travel-hardy, paprika still needs to be cared for in the pot. If it burned it would go bitter, so I turned the mixture with a wooden spoon while Lud\u011bk performed some magic with the garlic and salt, mashing the two together to make a paste. \u201cThe secret is releasing the essential oils in the garlic, combining them with the salt,\u201d he said, holding up the knife to show me. \u201cIt really brings out the flavour of the garlic.\u201d You can say that again. As he dropped half the mixture into the pan, the clouds of steam that filled the room resembled a kind of savoury aromatherapy treatment.<\/span><\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"813\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Adding-the-chilli-1219x813.jpg\" alt=\"\" class=\"wp-image-4305\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Adding-the-chilli-1219x813.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Adding-the-chilli-1219x813-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Adding-the-chilli-1219x813-768x512.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Adding-the-chilli-1219x813-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84d5d86d5c class=\"text-block text-block align\" style=\"background-color: \">\n  <p style=\"text-align: center;\"><span style=\"color: #7e1620;\">Despite being travel-hardy, paprika still needs to be cared for in the pot. If it burned it would go bitter, so I turned the mixture with a wooden spoon while Lud\u011bk performed some magic with the garlic and salt, mashing the two together to make a paste. \u201cThe secret is releasing the essential oils in the garlic, combining them with the salt,\u201d he said, holding up the knife to show me. \u201cIt really brings out the flavour of the garlic.\u201d You can say that again. As he dropped half the mixture into the pan, the clouds of steam that filled the room resembled a kind of savoury aromatherapy treatment.<\/span><\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"813\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-1219x813.jpg\" alt=\"\" class=\"wp-image-4312\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-1219x813.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-1219x813-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-1219x813-768x512.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-1219x813-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5dd84d7486d5d class=\"text-block text-block align\" style=\"background-color: \">\n  <p style=\"text-align: center;\"><span style=\"color: #7e1620;\">After pouring in some beef-bone broth, prepared overnight in the kitchen, he beckoned me over to the other end of the room, and then walked behind the bar. Pulling down a huge stein from the shelf, he filled it with beer, then expertly tapped off two smaller glasses and handed one to me. A chef has to taste ALL the ingredients, he laughed with a wink, raising his glass with a jovial \u2018na zdrav\u00ed\u2019. Cheers.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #7e1620;\">Refreshed and back at the cooking pot, I watched as he poured in the whole stein, releasing notes of the sharp Czech Saaz hops from the beer, before tipping in the last of the stock and sealing it all up with a large steel lid. It was time to wait.<\/span><\/p>\n\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img loading=\"lazy\" decoding=\"async\" width=\"1219\" height=\"813\" src=\"https:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-in-Masne-Kramy-1219x813.jpg\" alt=\"\" class=\"wp-image-4313\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-in-Masne-Kramy-1219x813.jpg 1219w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-in-Masne-Kramy-1219x813-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-in-Masne-Kramy-1219x813-768x512.jpg 768w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/brewers-goulash-Stirring-the-pot-in-Masne-Kramy-1219x813-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 1219px) 100vw, 1219px\" \/><\/figure>\n\n\n<div data-block_5dd84dbe86d5e class=\"text-block text-block align\" style=\"background-color: #f8f6e8\">\n  <p><span class=\"firstcharacter\">P<\/span>erhaps the most important ingredient in brewer\u2019s goulash is this one \u2013 time. At least 2 or 3 hours of simmering is needed once you reach this stage before the final addition of marjoram, seasoning and the rest of the mashed garlic. The proteins in the meat need that space to break down and it gives all the flavours the chance to really bond together. There are no shortcuts and no quick fixes to achieve the same result. In some places, the dish is even cooked the day before it\u2019s required and always left to sit, refrigerating overnight, to exaggerate the alchemy.<\/p>\n<p>&nbsp;<\/p>\n<p>So I waited. But after nearly three hours and my decidedly early rise, there were some audible rumbles in my stomach. My hunger was made worse by the fragrant plates of food gliding past me to rest before the hundred or so covers settling down for lunches and pints of Budvar. Then, finally, Lud\u011bk re-appeared with a fully laden tray and began ladling out two healthily sized portions of our co-created goulash, garnishing each with freshly grated horseradish, finely sliced red onion and a whole chilli on top. On the side, two steaming-hot bacon dumplings smelled extraordinarily good. Lastly, he set down a big board of sliced sourdough bread to mop things up \u2013 but by then I\u2019d already begun tucking in.<\/p>\n\n<\/div>\n\n\n<div data-block_5de51a5612e39 class=\"text-block text-block align\" style=\"background-color: #ca4a4f\">\n  <h3 style=\"text-align: center;\"><span style=\"color: #ffffff;\">My hunger was made worse by the fragrant plates of food gliding past me to rest before the hundred or so covers settling down for lunches and pints of Budvar. <\/span><\/h3>\n\n<\/div>\n\n\n<div data-block_5dd84dc986d5f class=\"text-block text-block align\" style=\"background-color: \">\n  <p>\u201cSo, you like it?\u201d he asks me again. I still can\u2019t answer him though. This time it\u2019s because my mouth is full of stunning textures and flavours: the bite of horseradish, the warm hug of paprika, the sharp notes of the beer and the slow-cooked, dissolve-in-the-mouth beef.<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cYes he does,\u201d my translator chips in helpfully, reading my expression. Lud\u011bk smiles and raises his glass. \u201cWell, now you know exactly how to make it!\u201d And it\u2019s true, but I\u2019ll take another lesson from today too. Not all dishes can be made in fifteen-minutes; some go far deeper than the bottom of the bowl they arrive in. They take real time and real craft \u2013 and they are definitely worth every minute.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image alignwide\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/budweiserbudvar.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/CZECH462-1024x683.jpg\" alt=\"\" class=\"wp-image-5464\" srcset=\"https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/CZECH462-1024x683.jpg 1024w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/CZECH462-300x200.jpg 300w, https:\/\/budweiserbud.wpenginepowered.com\/uk\/wp-content\/uploads\/sites\/11\/2019\/11\/CZECH462-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div data-block_5ddb252fafe9c class=\"recipe-block alignleft container\">\n        <div class=\"col-12 col-md\">\n      <div class=\"recipe-title text-uppercase\">\n        THE PERFECT BREWER&#039;S GOULASH RECIPE\n      <\/div>\n      <div class=\"recipe-content\">\n        <p>SERVES 4<\/p>\n\n      <\/div>\n    <\/div>\n    <div class=\"col-12 col-md\">\n      <div class=\"recipe-title text-uppercase\">\n          Ingredients:\n      <\/div>\n      <div class=\"recipe-content\">\n        <p><span style=\"color: #c39f56;\"><strong>FOR THE GOULASH:<\/strong><\/span><br \/>\nBeef neck (800g)<br \/>\nOnion (400g)<br \/>\nPork and duck fat (80g)<br \/>\nTomato puree (80g)<br \/>\nBudweiser Budvar \u2018B:Original\u2019 (200ml)<br \/>\nSweet paprika (24g)<br \/>\nGround cumin (4g)<br \/>\nChilli powder (4g)<br \/>\nMarjoram(4g)<br \/>\nGarlic (4 cloves)<br \/>\nSalt and pepper<br \/>\nBeef stock from bone (800ml)<br \/>\nDry sourdough finely grated (12g)<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #c39f56;\"><strong>FOR THE GARNISH:<\/strong><\/span><br \/>\nBig pinch of grated fresh horseradish<br \/>\nA whole red chilli<br \/>\nFew slices of red onion<br \/>\nSprinkle of rough-chopped parsley<\/p>\n\n      <\/div>\n    <\/div>\n    <div class=\"col-12 col-md\">\n      <div class=\"recipe-title text-uppercase\">\n          Method:\n      <\/div>\n      <div class=\"recipe-content\">\n        <p>1. Peel and dice the onion into medium sized cubes, and sweat down gently in the fat until golden brown. Don\u2019t let it catch or burn. Slice the meat into 4cm cubes and season with salt and pepper. Add the beef to the pan, and turn until the beef is light brown on all sides. Then add the tomato puree and \u2013 after a moment \u2013 the sweet paprika and stir, being careful not to overheat or burn the paprika.<\/p>\n<p>&nbsp;<\/p>\n<p>2. Pour in the stock and the beer, stirring well. Then slice the garlic and crush it together with the salt to make a paste, releasing the oils. Add half of this to the pan before shaking in the cumin and chilli powder.<\/p>\n<p>&nbsp;<\/p>\n<p>3. Bring everything to the boil, then reduce the heat, cover and simmer for at least two hours. Check the tenderness regularly by hand and, when the meat starts to soften and become tender, you are almost ready to serve.<\/p>\n<p>&nbsp;<\/p>\n<p>4. Finely grate the sourdough bread and add to thicken the sauce. Then stir in the chopped marjoram and the other half of the garlic-salt paste. Taste and season with salt and pepper, if required.<\/p>\n<p>&nbsp;<\/p>\n<p>5. Ladle into warm bowls and garnish with grated horseradish, finely sliced red onion, a whole chilli pepper and the parsley.<\/p>\n<p>&nbsp;<\/p>\n<p>6. Serve with steamed bacon dumplings and\/or thick slices of good sourdough bread.<\/p>\n\n      <\/div>\n    <\/div>\n    <\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>An adaptation of the world-famous dish that sees beer featuring in the ingredients as well as appearing on the table when served \u2013 and there\u2019s culinary logic in this.<\/p>\n","protected":false},"featured_media":4306,"template":"","categories":[9,10,8],"class_list":["post-4304","story","type-story","status-publish","has-post-thumbnail","hentry","category-culture","category-recipes","category-travel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HOW TO MAKE BREWER\u2019S GOULASH - Budvar | UK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/budweiserbudvar.com\/uk\/blog\/story\/how-to-make-the-perfect-brewers-goulash\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HOW TO MAKE BREWER\u2019S GOULASH - 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