When coming across people from different countries, a common question that one asks is ‘what’s a typical dish from your country’?
Every country has its traditional food which it is renowned for. For instance in Malta one finds Stuffat tal-Fenek (rabbit stew), Braġioli (beef olives) and Lampuki Pie (fish pie). Other local snacks include hobz biz-zejt (round of bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes and capers) and pastizzi (flaky pastry parcel filled with ricotta or mushy peas).
We’ve asked our Sales & Marketing Trainee, Zuzana Sammut Jurcik, to share with us a typical dish found in her homeland. She mentions Goulash and explains that although Goulash is primarily a traditional Hungarian dish it has also become a popular dish amongst Slovakian people.
Goulash is a popular dish in Slovak homes and restaurants. However you will rarely find a dish that tastes exactly like the other. This varies not only by region but also from one family to another.
We asked Zuzana for some secrets of what makes a Goulash meal so appetising.
Although there are many different ways to make Gulas, her favourite way is to prepare it outdoors. She tells us that back home (in Slovakia) they call it Kotlíkový Guláš, which is popular at Slovak picnics as it’s cooked on an open fire. However she personally doesn’t think that cooking outdoors is a must. She encourages you to try cooking it in your own kitchen. Why not! And name it ‘Kotlikovy gulas cooked on the stove’!
It is simple to cook, delicious and requires minimum preparation time. However, for all the flavours and tastes to come out, one should ensure that it is cooked very slowly for at least a good two hours. The basic version consists of onions, potatoes, water, herbs and spices, and meat – pork, beef, or venison.
So let’s start with the preparations for a delicious Goulash meal!
20mins preparation time,
2hrs cooking time
- 0.5kg of beef (front boneless or neck)
- 0.75kg pork (preferably pork shoulder)
- 2 tablespoons of lard
- 2 onions
- 2 -3 garlic cloves
- 0.75kg of potatoes
- 370ml chopped peppers (different colours) and tomatoes.
(Normally Slovakians use precooked and conserved tomatoes and peppers called ‘Leco’ but it can also be replaced with the fresh peppers and tinned/ fresh sliced tomatoes as these will be cooked during the process)
- Salt, cayenne pepper, black pepper, cumin, marjoram and venison spices – amount varies according to taste preferences
- 1.5 – 2 tablespoons of cooking oil for the marinade
- Beer – for the taste and tenderness of meat
For the marinade:
- 1 mashed clove of garlic, oil, cumin and black pepper mixed together (no salt)
Marinade the meats by cutting the meat into cubes a day before, marinate and let it rest in the fridge till next day.
Put the lard in the pot and add chopped onions. Braise slowly!
After onions turn glossy (Make sure it doesn’t turn brown) add beef, fry for a while whilst adding Cayenne pepper, cumin, black pepper, salt, venison spices and beer
Braise the meat slowly and keep adding some water.
Whilst the meat is braising cut a peeled potato into small cubes and add to the cooking meat
After approximately 1 hour add the pork and continue braising.
Once the pork gets tender add the rest of the potatoes.
Cook until the potatoes become soft and then add the Leco or chopped tomatoes and peppers
Finally add some finely chopped garlic and marjoram. Once all the ingredients are added turn off the stove and let it rest. You can also add some chilli and spices according to ones’ preference.
Did you enjoy our Goulash recipe? We’ve now challenged Our Kitchen Team to come up with a typical Maltese dish similar to Goulash. So check back soon for more updates!!
And if you would like to try delicious and mouth-watering dishes book a table at one of the top Malta Restaurants at the Grand Hotel Excelsior and you will surely enjoy a 5 star dining experience.
For more information about Kotlíkový Guláš kindly visit: