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Czech Beef Goulash

The Quirky Foodster Team

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Ingredients

  • 800 g (1.75 lb) beef chuck, cubed
  • 600 g (1.3 lb) onions, finely chopped
  • 3 tbsp sweet paprika
  • 1 tbsp tomato paste
  • 4 garlic cloves, minced
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 3 tbsp lard or oil
  • 500 ml (2 cups) beef stock
  • Salt and black pepper, to taste
  • Bread dumplings, to serve

Method

  1. Heat the lard in a large pot and cook the onions over low heat until deeply golden and soft, about 20 minutes.
  2. Stir in the garlic and cook for 1 minute, then remove the pot from the heat and stir in the paprika and tomato paste to prevent burning.
  3. Return to the heat, add the beef cubes, and brown on all sides.
  4. Add the caraway seeds, bay leaves and beef stock, bring to a simmer, cover and cook on low heat for 2-2.5 hours, stirring occasionally, until the beef is very tender.
  5. Season with salt and pepper, and if the sauce is too thin, simmer uncovered for the final 15 minutes to reduce.
  6. Serve hot with slices of bread dumpling.

Introduction: While goulash has Hungarian origins, the Czech version — guláš — has evolved into its own distinct pub
classic: a thick, deeply savoury beef stew flavoured with sweet paprika, caraway and onion, served with bread
dumplings rather than the noodles or rice common elsewhere.

Cultural Background: While goulash has Hungarian origins, the Czech version — guláš — has evolved into its own distinct pub
classic: a thick, deeply savoury beef stew flavoured with sweet paprika, caraway and onion, served with bread
dumplings rather than the noodles or rice common elsewhere. It is a fixture of Czech pub menus alongside a
pint of beer.

Tips: Cooking the onions low and slow until deeply caramelised is the secret to a rich, dark goulash sauce.

Variations: Some regions add a splash of dark beer or a spoonful of sour cream to finish the sauce.

Storage: Refrigerate in an airtight container for up to 4 days; flavour improves after a day.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a little water or stock if needed.

Nutrition: Approx. 420 kcal, 30g protein, 24g fat, 18g carbohydrate per serving (serves 6).

FAQs

Q: How is Czech guláš different from Hungarian goulash?
A: Czech guláš is thicker and stew-like, served with bread dumplings rather than as a soup with noodles or rice as in Hungary.

Q: Can I make this in a slow cooker?
A: Yes, brown the meat and onions first, then transfer everything to a slow cooker and cook on low for 6-7 hours.

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