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Fazulový Guláš s Údenou Krúžkovou Klobásou
A hearty and flavorful Slovak bean goulash featuring smoky krúžková klobása (ring sausage), tender beans, and aromatic spices. This dish is a comforting staple, perfect for a cold day.
🧂 Ainekset
- 400 g Údená krúžková klobása (smoked ring sausage)(sliced into 1 cm rounds)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Smoked paprika
- 1 tbsp Sweet paprika
- 1 tsp Caraway seeds(crushed)
- 1 tsp Dried marjoram
- 800 g Canned cannellini beans(drained and rinsed)
- 400 g Canned kidney beans(drained and rinsed)
- 1 liter Beef broth
- 2 tbsp Tomato paste
- 2 tbsp Vegetable oil or lard
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Ohjeet
- 1
Heat oil or lard in a large pot or Dutch oven over medium heat. Add the sliced klobása and cook until lightly browned and some fat has rendered, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
⏱️ 7 minutes - 2
Add chopped onions to the pot and cook until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 11 minutes💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pot. - 3
Stir in the smoked paprika, sweet paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
⏱️ 1 minute - 4
Add the tomato paste and cook for another minute, stirring.
⏱️ 1 minute - 5
Pour in the beef broth and bring to a simmer, scraping the bottom of the pot to loosen any browned bits. Return the cooked klobása to the pot.
💡 Ammattilaisvinkit: Using a good quality beef broth will enhance the flavor. - 6
Add the drained and rinsed cannellini beans and kidney beans. Bring the goulash back to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the beans are very tender and the flavors have melded.
⏱️ 1 hour💡 Ammattilaisvinkit: Simmering longer will deepen the flavors. - 7
Season the goulash with salt and freshly ground black pepper to taste. If the goulash is too thick, add a little more broth or water. If it's too thin, simmer uncovered for a bit longer.
💡 Ammattilaisvinkit: Taste and adjust seasoning towards the end of cooking. - 8
Serve hot, garnished with a dollop of sour cream or a sprinkle of fresh parsley, if desired.
💡 Ammattilaisvinkit: Traditionally served with bread or a side of potato dumplings.
💡 Ammattilaisvinkit
- ✓Using a good quality smoked ring sausage (krúžková klobása) is key to the authentic flavor.
- ✓Don't skip the caraway seeds; they are essential for Slovak goulash.
- ✓Adjust the amount of paprika to your preference for spice and color.
- ✓This goulash tastes even better the next day.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add diced potatoes or carrots along with the beans for a more substantial stew.
- For a spicier version, add a pinch of cayenne pepper or a diced chili pepper with the onions.
- If krúžková klobása is unavailable, a good quality smoked kielbasa can be substituted.