Hovězí Guláš (Czech Beef Goulash)
User Reviews
4.9
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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 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Czech
Hovězí Guláš (Czech Beef Goulash)
Description
This Czech Beef Goulash uses chuck or round cut beef cubed and browned in batches to develop flavor and sealing in juices. The onions are softened in the cooking pot, then combined with flour, tomato paste, sweet paprika, garlic, and marjoram to build the base for the stew's sauce. Water is added to deglaze the pot and incorporate browned bits, which contributes to the stew’s deep flavor.
The beef is returned to the pot and simmered until tender in the paprika-infused liquid, which thickens slightly into a rich sauce from the flour and tomato paste. The use of marjoram adds a subtle herbal note characteristic of Czech cuisine.
Serve this goulash garnished with thinly sliced raw onion, and accompany it with bread or dumplings to soak up the sauce. It works well as a robust main dish on colder days.
Leftovers keep well for up to four days refrigerated or can be frozen for months. Reheat gently and thin with water if the sauce has thickened.
Ingredients
- 3 to 3 ¼ pounds beef stew meat cut into 1-inch cubes, chuck or round cut
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon vegetable oil or as needed
- 2 onion finely chopped, large
- 5 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 2 tablespoons paprika sweet
- 4 cloves garlic minced
- 2 teaspoons marjoram dried oregano is not the same but is an acceptable substitute, dried
- 4 cups water
- onion thinly sliced, red or white, for garnish
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 goulash covered in the refrigerator for up to 4 days or freeze for up to 3 months for optimal quality.
- Fully thaw frozen goulash in the refrigerator before reheating gently and stirring occasionally.
- If the stew thickens too much during storage, add a little water when reheating to return it to the desired consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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