Czech Beef Goulash (Hovězí guláš)

Name: Czech Beef Goulash (Hovězí guláš)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 serving
Ingredients: 2 pounds beef chuck or shank; 1 ½ pounds onion; 4 Tablespoons pork lard; 2 Tablespoons tomato paste; 1 teaspoon caraway seeds; 2 Tablespoons sweet paprika powder; 4 bay leaves; 1 teaspoon dried marjoram; 4 cloves garlic; ¼ teaspoon ground black pepper; 2 teaspoons salt; 1 Tablespoon all-purpose flour; 4 cups water

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5.0

57 reviews

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Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
6
Calories
389 kcal
Course
Main Course
Cuisine
Czech

Czech Beef Goulash (Hovězí guláš)

Nora Tran

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Hovězí guláš (Czech beef goulash) is a must-try dish that embodies the essence of Czech cuisine. Slow-braised to tender perfection and expertly seasoned, it boasts a deep, rich color, an irresistible aroma, and a bold, satisfying flavor that makes every bite unforgettable.

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Ingredients

Servings

2 pounds beef chuck or shank
1 ½ pounds onion
4 Tablespoons pork lard (or sunflower / canola oil)
2 Tablespoons tomato paste
1 teaspoon caraway seeds
2 Tablespoons sweet paprika powder Hungarian-style (optionally, add 1 tsp hot paprika powder)
4 bay leaves
1 teaspoon dried marjoram
4 cloves garlic
¼ teaspoon ground black pepper
2 teaspoons salt
1 Tablespoon all-purpose flour to thicken the goulash, optional
4 cups water (or beef stock)

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Instructions

Before you start cooking: Peel 1 ½ pounds onion and chop it roughly. Cut 2 pounds beef chuck or shank into 1 ½-inch pieces. Crush or grind 1 teaspoon caraway seeds.
Melt 4 Tablespoons pork lard over medium-high heat in a saucepan with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Keep in mind, it takes time! Stir frequently to avoid burning. Finally, add caraway seeds and stir for another minute.
Add beef chunks, season with 2 teaspoons salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.
Lower the heat down to medium, and add ¼ teaspoon ground black pepper, 2 Tablespoons sweet paprika powder, and 2 Tablespoons tomato paste. Fry for 1 minute while stirring. The base can’t get burned, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.
Pour in 4 cups water, so the meat is almost covered. Add 4 bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2–2.5 hours or until soft.
Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.
When the beef cubes are soft, add flour to thicken the stew: Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with 1 Tablespoon all-purpose flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!
Remove bay leaves, add 4 cloves garlic and 1 teaspoon dried marjoram Stir well. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.

Notes

SERVING:
STORAGE:
REHEATING:
The basic recipe makes 6 portions.
SERVING: Serve the goulash in a deep bowl with a piece of bread or warm slices of Czech dumplings (an iconic side dish!) arranged on the side of a plate. Top the dish with a few raw onion circles and sprinkle some green parsley for the final touch. And of course, don’t forget chilled Pilsner beer!
A less common side is pasta, typically elbow pasta (kolínka).
Instead of water, cook the beef in beef stock, and the flavor of Guláš will be even richer.
There is one unspoken secret: Czech guláš always tastes better the next day!
STORAGE: If you have any leftover goulash, keep it in an airtight container in the fridge for about 4-5 days.
REHEATING: Reheat the stew slowly on the stove while stirring. If the sauce is too thick, add a tablespoon or two of water.

Nutrition Information

Show Details

Calories 389kcal (19%) Carbohydrates 8g (3%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 104mg (35%) Sodium 176mg (7%) Potassium 686mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1258IU (25%) Vitamin C 5mg (6%) Calcium 55mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 389 kcal

% Daily Value*

Calories	389kcal	19%
Carbohydrates	8g	3%
Protein	30g	60%
Fat	27g	42%
Saturated Fat	9g	45%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	176mg	7%
Potassium	686mg	15%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1258IU	25%
Vitamin C	5mg	6%
Calcium	55mg	6%
Iron	4mg	22%