Marjoram is an essential part of Czech goulash and helps give it its unmistakable aroma. One simple but important tip is to add it at the very end of cooking, as heat dulls its delicate flavor. Before stirring it in, gently rub the dried leaves between your fingers to release their aroma and allow the marjoram to fully develop its flavor in the sauce. 😉 My recipe for the Czech goulash in the comments! | Cook Like Czechs - Petra Kupská
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