A confluence of flavors surrounds the blended traditions of Central and Eastern Europe, where Czechs, Germans, Jews and Slovaks, as well as Italian and French trades-people converged on a green blanket of farmlands and manifested a cuisine as rich as their communal histories.

One piece of Central European history came here in the form of the Austro-Hungarian Empire, and that expanded the fame of the classic Hungarian dish, Goulash. Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags, needing only water to make it into a meal. Our version, Bohemian Beef Goulash, is a classic with a host of health benefits, including that from the main color and flavoring agent, Paprika. Paprika is a spice made from air-dried fruits of the chili pepper family of the species Capsicum Annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World, introduced to the Old World from the Americas. Originating in central Mexico it was brought to Spain in the 16th century. The seasoning is also used to add color and flavor to many types of dishes. The trade in paprika expanded from Iberia to Africa and Asia, and ultimately reached Central Europe through the Balkans, then under Ottoman rule, which explains the Hungarian origin of the modern English term. But in addition to the classic ingredients, we’ll also add our own special ingredient as well, a square of bittersweet Dark chocolate. The Dark Chocolate doesn’t make the stew taste like chocolate, it just brings out the richness of the flavor. But Dark chocolate has also been shown to have numerous beneficial health qualities, including lowering blood pressure and raising antioxidant levels. It’s important that the chocolate be Dark (not milk chocolate or light chocolate, and not unsweetened nor semi-sweet), and a high cocoa content, around 70%. That’s the perfect level of sugar (not much, just a little to tone it down), and a high level of valuable cocoa benefits.

Onward to cooking our outstanding Bohemian Beef Goulash:

Bohemian Beef Goulash:

Ingredients:

1 1/2 pounds lean grass-fed top sirloin bison or beef, cut into 1/2-inch cubes
2 onions, chopped
2 cups low sodium beef broth
2 carrots, peeled and cubed
2 stalks celery, sliced
1/2 pound baby red potatoes, scrubbed and cubed
1/2 pound Roma tomatoes, quartered
1 small red bell pepper, seeded, chopped coarsely
3 TBSP extra virgin olive oil
1 TBSP Sweet Hungarian Paprika
1 TBSP cornstarch mixed with 2 TBSP cold water
1 TBSP organic honey
1 1/2 tsp Hot Hungarian Paprika
1 tsp Worcestershire sauce
1 tsp caraway seeds
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp. black pepper
1/4 tsp. sea salt
4 bay leaves
1 square (about 1 oz.) bittersweet Dark chocolate
1/4 cup chopped fresh parsley

Preparation:

• Heat the oil in a stock pot, and add the chopped onions, and cook until onions are lightly browned, about 5-8 minutes.
• Add the beef, paprika, thyme, sage, caraway seeds, salt and pepper. Brown thoroughly, tossing frequently to coat and brown evenly.
• Add the beef broth, bay leaves, Worcestershire Sauce, honey and chocolate and bring to a boil. Turn down to medium-low, add the carrots, celery, tomatoes, bell pepper and potatoes to the pot and stir. Simmer for 1 hour.
• Add the cornstarch-water mixture, stir, bring back to a boil then remove from heat. Add the parsley and stir. Serve hot.