Czech Goulash

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  • 1/4 cup shortening
  • 2 cloves garlic, minced
  • 1 1/2 pounds pork or beef, cubed
  • 1 medium onion, chopped
  • 1/4 teaspoon sweet or hot paprika
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and pepper, to taste
  • 2 cups water
  • 2 tablespoons flour


  1. In a cast iron Dutch oven, sauté onion in shortening. Add garlic; sauté until translucent.
  2. Add meat, onion, paprika, caraway seeds, salt and pepper. Brown well.
  3. Add 1/2 cup of the water; simmer, covered, until meat is tender, about 1 hour.
  4. Sprinkle flour over drippings in the pan; stir until brown.
  5. Add remaining water; simmer for 10 to 20 minutes.

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