Savory Simplicity: How to Make Traditional Czech Beef Goulash

Czech beef goulash (Hovězí guláš) recipe

Serving : 4 to 6
Prep Time : 20 minutes
Cook Time : 2-3 hours

Components :

2 lbs 900 g beef chuck or stewing beef, cut into 1-inch cubes
2 large onions, finely chopped
4 cloves garlic, minced
3 tbsp vegetable oil or lard
2 tbsp all-purpose flour optional, for thickening
2 tbsp sweet Hungarian paprika or a mix of sweet and smoked paprika
1 tsp ground caraway seeds
1 tsp marjoram
2 tbsp tomato paste
1 ½ cups 350 ml beef stock or water
1 cup 250 ml dark beer optional, for deeper flavor
1 bay leaf
Salt and black pepper to taste

For Serving :

Czech bread dumplings (knedlíky) or crusty bread
Pickled vegetables or sauerkraut optional

Instructions :

1. Prepare the Beef :

Pat the beef cubes dry with paper towels. Season lightly with salt and pepper.

2. Sauté the Onions :

Heat the oil or lard in a large heavy pot or Dutch oven over medium heat.
Add the chopped onions and cook, stirring occasionally, until they are golden brown 15 to 20 minutes. This step is crucial for the flavor.

3. Cook the Beef :

Add the beef cubes to the pot and sear on all sides until browned. Work in batches if necessary to avoid overcrowding the pot.

4. Add the Spices :

Stir in the minced garlic, paprika, ground caraway seeds, and marjoram. Cook for 1 to 2 minutes to release the aroma of the spices.

5. Add Tomato Paste and Liquid :

Stir in the tomato paste, then sprinkle the flour if using over the mixture. Mix well.
Pour in the beef stock and beer if using. Add the bay leaf.
Bring to a gentle boil, then reduce the heat to low.

6. Simmer :

Cover the pot and let the goulash simmer for 2 to 3 hours, stirring occasionally. Add more stock or water if it becomes too thick. The beef should be tender, and the sauce should be rich and flavorful.

7. Season and Finish :

Remove the bay leaf. Taste and adjust the seasoning with salt and pepper. If desired, add a little more marjoram for an extra herby touch.

8. Serve :

Ladle the goulash over Czech bread dumplings or serve alongside crusty bread. Garnish with a sprinkle of chopped parsley if desired.