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4.9 from 120 votes

Hovězí Guláš (Czech Beef Goulash)

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.