Hovězí Guláš
Czech Beef Goulash
A rich and hearty beef stew, Czech Hovězí Guláš is a staple of traditional Czech cuisine. Unlike its Hungarian counterpart, Czech goulash is typically thicker, with a more pronounced onion base, and is often seasoned with caraway seeds and marjoram. It's slow-cooked to tender perfection and usually served with bread dumplings.
🧂 Ingredients
- 1 kg Beef chuck or shank(cut into 1-1.5 inch cubes)
- 2 large Onions(finely chopped)
- 4 tbsp Pork lard or vegetable oil
- 2 tbsp Tomato paste
- 2 tbsp Sweet paprika(Hungarian-style)
- 1 tsp Hot paprika(optional)
- 1 tsp Caraway seeds(crushed)
- 1 tsp Dried marjoram
- 4 cloves Garlic(minced)
- 2 whole Bay leaves
- 1 tbsp All-purpose flour(optional, for thickening)
- 4 cups Water or beef stock
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Melt lard or oil in a heavy-bottomed pot over medium-high heat. Add chopped onions and sauté until deeply golden brown, stirring frequently to prevent burning. Stir in crushed caraway seeds and cook for another minute.
- 2
Add beef cubes to the pot. Season with salt and pepper, and sear on all sides until a golden-brown crust forms. If the meat releases a lot of juice, you may need to increase the heat slightly and stir to scrape up any browned bits from the bottom.
- 3
Stir in tomato paste, sweet paprika, hot paprika (if using), dried marjoram, and minced garlic. Cook for 1 minute, stirring constantly, being careful not to burn the spices.
- 4
Pour in water or beef stock, scraping the bottom of the pot to loosen any browned bits. Add bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender.
- 5
If the goulash is too thin, you can thicken it by stirring in 1 tablespoon of all-purpose flour mixed with a little cold water, or by simmering uncovered for the last 15-20 minutes.
- 6
Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed. Serve hot, traditionally with bread dumplings (houskové knedlíky) or a side of crusty bread.
💡 Pro Tips
- ✓Using a good quality Hungarian sweet paprika will significantly enhance the flavor and color.
- ✓Slow cooking is key to tender beef. Don't rush the simmering process.
- ✓For a richer flavor, you can use beef stock instead of water.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Moravian goulash often includes sauerkraut in the sauce.
- Some recipes add a small amount of rye bread crumbs to thicken the sauce and add depth.