Czech Beef Goulash (Hovězí guláš)
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
6
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Calories
389 kcal
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Course
Main Course
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Cuisine
Czech
Czech Beef Goulash (Hovězí guláš)
Description
The preparation begins by sautéing a large quantity of chopped onions in pork lard until deeply browned, which forms a flavorful base. Caraway seeds are added for a subtle earthiness. Beef chunks are browned in the same pot to develop a crust and flavor. Paprika, tomato paste, and black pepper are incorporated next and cooked briefly to build the sauce’s depth without burning.
The stew simmers in water or beef stock, allowing the meat to become very tender and the sauce to thicken naturally, or it can be thickened with flour if needed. The resulting texture is rich and stew-like, with melted onion sweetness balanced by smoky paprika and aromatic spices. The stew pairs traditionally with Czech dumplings, bread, or sometimes pasta, and garnished with fresh parsley and raw onion rings, complemented by a cold pilsner beer.
This goulash is well suited to batch cooking, often tasting better the next day as flavors meld. Leftovers keep refrigerated up to five days and should be reheated gently on the stove, adding water if the sauce thickens too much. It makes a satisfying comfort food for colder months or anytime hearty stew is desirable.
Ingredients
- 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 paprika Hungarian-style (optionally, add 1 tsp hot paprika powder, sweet, powder
- 4 bay leaf
- 1 teaspoon marjoram dried
- 4 cloves garlic
- ¼ teaspoon black pepper ground
- 2 teaspoons salt
- 1 Tablespoon all-purpose flour to thicken the goulash, optional
- 4 cups water (or beef stock)
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
- This recipe yields about six portions of Czech Beef Goulash.
- Serve the goulash with bread or Czech dumplings and garnish with raw onion slices and parsley; enjoy with chilled Pilsner beer.
- For richer flavor, cook the beef in beef stock instead of water and optionally add hot paprika powder.
- The goulash tastes better the next day after resting.
- Store leftovers in an airtight container in the refrigerator for four to five days.
- Reheat the stew slowly over low heat, stirring often and adding water if the sauce is too thick.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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