Set out a scale and the equipment for Czech goulash. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, yellow onion, sweet paprika, cumin seed, low-sodium beef broth, potato, fresh thyme, kosher salt, olive oil. Czech goulash is cooked in Home as its own plate, not as a copy of a restaurant menu. Cook a great quantity of onion into beef with paprika until the sauce is brick red. Cumin seed stands in for caraway. Amounts are for 4 from foods this library can count.
