If you think of Czech food you would probably not think of this, unless, you are my husband or I. For some reason as we enjoyed a long weekend in Prague nearly a decade ago, bread bowls containing goulash seemed to be advertised at many of the tourist-catering-restaurants. We made a bit of a joke about it everytime we saw the carb-heavy pictures of goulash in bread bowls that were prominently displayed in the restaurant windows. On our fifth and last day in Prague, we decided we should try one. It seemed like we just had to, right? Do you think we could find one? Alas, it was as if overnight the posters were removed from the restaurant windows and we lucked out on actually trying out this dish. So, after all these years and inspired by the #teachthemtheworld challenge this week, we are going to invent our own bread bowl with Goulash.
We started to make this recipe live via my Facebook Page.
As I mentioned in the video, I planned on doing more with the girls. However, they both were very irritable and we just didn’t have enough room in our sensory cup to push the limits on cooking participation at the set point in time for our live show. So, we kept it brief and focused on the elements that the girls could easily assist with. The goulash then bubbled away whilst we did the serious work of playing. This play helped reset them for the meal. They didn’t mind the flavour, however, I think despite my best intentions of getting an appropriate sized bowl they still found the meal serving in this way a little overwhelming. I recommend letting them serve the goulash into their own bowl.
As part of the #teachthemtheworld challenge, check out Bailee talking about the Charles Bridge in Prague!
- 300g diced blade steak
- 1 tbsp olive oil
- 2 potatoes, diced
- 1 tbsp olive oil
- 2 cloves of garlic
- 2 carrots, diced
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 red capsicum, diced
- 1 bay leaf
- 500ml salt reduced beef stock
- 1 tsp corn flour
- 4 bread rolls (choose a size that suits your family members)
- Par boil your potatoes and carrots
- In a pan or pot that has a lid, brown the beef in olive oil.
- Add the garlic, stock, bay leaf and paprika to the beef.
- Drain the potatoes and carrots before adding to the beef along with the capsicum and tomato paste.
- Simmer for a further 20 minutes. (Thicken a small portion of the cooking liquid with the corn flour and return it to the pot).
- In the meantime, cut the tops off of the breadrolls, remove some of the bread filling and push in to make walls. Toast the rolls under the grill slightly.
- Add the goulash to the rolls and enjoy immediately. Serve on a plate that can capture some of the mess!