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Czech Beef Goulash (Hovězí guláš)
5 from 57 votes

Czech Beef Goulash (Hovězí guláš)

Czech Beef Goulash (Hovězí guláš) is a traditional stew made with slow-cooked beef chuck or shank and a generous amount of onions, seasoned with paprika, caraway seeds, marjoram, and garlic. The dish is cooked until tender with a rich sauce thickened optionally with flour, delivering a hearty and flavorful meal with a classic Central European profile.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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!
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 389

% 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.