Hovězí Guláš (Czech Beef Goulash)

Name: Hovězí Guláš (Czech Beef Goulash)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Ingredients: 3 to 3 ¼ pounds beef stew meat (chuck or round); Kosher salt and freshly ground black pepper; 1 tablespoon Vegetable oil; 2 large onions; 5 tablespoons all-purpose flour; 3 tablespoons tomato paste; 2 tablespoons sweet paprika; 4 cloves garlic; 2 teaspoons dried marjoram; 4 cups water; Thinly sliced red or white onion, to garnish

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

Hovězí Guláš (Czech Beef Goulash)

Megan Mendez

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Czech Beef Goulash (Hovězí Guláš) is a thick stew made with beef, onions and spices. Goulash is popular throughout Central Europe, but this version is traditionally Czech.

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Ingredients

Servings

3 to 3 ¼ pounds beef stew meat (chuck or round), cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon Vegetable oil, or as needed
2 large onions, finely chopped
5 tablespoons all-purpose flour
3 tablespoons tomato paste
2 tablespoons sweet paprika
4 cloves garlic, minced
2 teaspoons dried marjoram (dried oregano is not the same but is an acceptable substitute)
4 cups water
Thinly sliced red or white onion, to garnish

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Instructions

Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the meat in batches for about 3 to 5 minutes per batch. You’ll likely need to do about 5 batches if you’re using a 10-inch wide pot. Set the seared meat aside as you complete each batch. If you are using a cast iron pan (like an enameled Le Creuset French oven) it will retain heat extra well, and you may want to lower the heat to medium partway through the searing process if the meat is browning too fast.
Add onions to the empty pot and cook until soft, about 5 to 7 minutes. Next, add flour, tomato paste, paprika, garlic, and dried marjoram. Stir and cook for 1 minute, then add the water, stirring to dissolve the tomato paste and flour, and scraping up any of the fond (the dark brown residue from searing the beef) still left on the bottom of the pan.
Return the seared beef and any residual juices to the pan. Season with salt and pepper, bring to a boil, then lower the heat and simmer covered for 1 ½ hours, then uncover and continue to simmer for another 30 minutes until the beef is fork tender, and the liquid has thickened. Adjust seasoning if necessary.
Serve on a flat plate with a slight lip around the edge, topped with sliced onion for garnish, and a few slices of Czech dumplings or bread on the side to soak up the sauce.

Notes

Store leftover Czech goulash in covered containers in the refrigerator for up to 4 days or freeze for up to 3 months for best quality. Thaw frozen goulash completely in the refrigerator before reheating.
Reheat goulash over gentle heat, stirring occasionally, and thin it back out with a little water if it has thickened too much.

Nutrition Information

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Calories 417kcal (21%) Carbohydrates 9g (3%) Protein 39g (78%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 135mg (45%) Sodium 154mg (6%) Potassium 151mg (4%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 417 kcal

% Daily Value*

Calories	417kcal	21%
Carbohydrates	9g	3%
Protein	39g	78%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Cholesterol	135mg	45%
Sodium	154mg	6%
Potassium	151mg	3%
Fiber	2g	8%
Sugar	1g	2%