Czech beef goulash, or hovězí guláš, is a paprika-scented beef stew with onions, caraway, garlic, and marjoram. It is slowly braised until the beef is tender and the sauce turns rich and savory, then served hot with Czech bread dumplings, bread, or potatoes.
Czech households and regions have their own ways of seasoning and thickening goulash, so this version is one practical home-style approach rather than a single definitive formula. It uses plenty of onions to give the sauce body and familiar Central European seasonings that are easy to find in English-language grocery stores.
Ingredients
- 2 lb (900 g) beef chuck or shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 medium yellow onions, finely chopped, about 3 cups (450 g)
- 2 tbsp (30 ml) neutral oil or lard
- 1 1/2 tsp (9 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (14 g) sweet Hungarian paprika
- 1 tsp (2 g) ground caraway seeds
- 4 garlic cloves, finely chopped, about 1 tbsp (12 g)
- 1 tbsp (16 g) tomato paste
- 3 1/2 cups (830 ml) low-sodium beef broth, plus up to 1/2 cup (120 ml) water if needed
- 2 dried bay leaves (about 0.2 g)
- 2 tsp (2 g) dried marjoram, rubbed between your fingers
- 1 tsp (5 ml) red wine vinegar, or to taste
Instructions
- Prepare the beef and onions. Pat the beef cubes dry with paper towels; this helps them brown instead of steaming. Season them with the salt and black pepper. Chop the onions finely so they soften into the sauce during the long braise, and measure out the remaining ingredients before you start cooking.
- Brown the beef in batches. Heat the oil or lard in a heavy Dutch oven over medium-high heat. When it is hot, add enough beef to cover the bottom in a single layer without crowding. Brown the pieces on several sides, about 3–4 minutes per batch, then transfer them to a plate. Repeat with the remaining beef, adding a little oil only if the pot looks dry. Browning in batches builds flavor; crowding traps moisture and makes the meat pale.
- Soften the onions. Lower the heat to medium and add the chopped onions to the same pot. Cook for about 12 minutes, stirring often and scraping up browned bits, until the onions are soft and golden. If they start sticking before they soften, add a tablespoon of water and keep stirring. The onions are an important part of the sauce, so give them time to cook rather than rushing straight to the broth.
- Bloom the seasonings. Stir in the paprika, caraway, garlic, and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant. Do not let the paprika scorch; burnt paprika can taste bitter. Pour in a splash of the measured broth and scrape the bottom of the pot to loosen any browned pieces.
- Braise until tender. Return the beef and any juices on the plate to the pot. Add the remaining broth and bay leaves, stirring to combine. The liquid should come close to covering the meat; add up to 1/2 cup (120 ml) water if needed. Bring it just to a gentle simmer, cover with the lid slightly ajar, and lower the heat. Simmer gently for 1 hour 45 minutes, stirring every 25–30 minutes. Keep the liquid at a quiet bubble, not a rolling boil, and add a little water if the bottom becomes exposed. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large cube with a food thermometer, while continuing the braise until the beef is fork-tender.
- Finish and adjust. Stir in the marjoram and vinegar, then simmer uncovered for about 8 minutes to let the sauce reduce slightly. Remove the bay leaves. Taste and adjust the salt, pepper, or vinegar. The finished sauce should coat the beef but still be spoonable; if it is too thick, loosen it with a small splash of hot water or broth. Serve while hot.
Tips
- Choose a braising cut. Beef chuck or shoulder has enough connective tissue to become tender during a slow simmer. Lean steak can turn dry and chewy if cooked for this length of time. Cut the cubes evenly so they finish at roughly the same time.
- Use sweet paprika. Smoked or hot paprika will change the familiar mellow flavor. If you cannot find Hungarian sweet paprika, ordinary sweet paprika is a useful substitute; it may be a little less aromatic, but works well. Add hot paprika only if you want a spicy version.
- Keep the simmer gentle. A hard boil can make the beef tough and cause liquid to evaporate too quickly. If the stew is bubbling vigorously, lower the heat. If it is barely moving, raise the heat slightly until you see occasional small bubbles.
- Freshen dried marjoram. Rub it between your palms or fingers before adding it to release its aroma. If you have fresh marjoram, use about 2 tbsp (6 g), finely chopped, and stir it in near the end so its flavor stays bright.
Serving Suggestions
For a Czech-style meal, serve the goulash with houskové knedlíky, soft bread dumplings made to soak up sauce. They are often sold frozen or fresh at Central European shops; follow the package directions and slice them just before serving. If you cannot find them, thick slices of crusty bread are an easy substitute and make the meal simpler without changing the stew itself.
Boiled or mashed potatoes, buttered egg noodles, or potato dumplings also work well. A crisp green salad or lightly dressed shredded cabbage adds freshness alongside the rich gravy. For a traditional finishing touch, offer finely sliced raw onion or a small spoonful of chopped parsley at the table. Keep accompaniments fairly plain, since the stew already has a deep, savory sauce.
Variations
Make it a little spicier: Add 1/4 tsp (0.5 g) hot paprika with the sweet paprika, or pass chili flakes at the table. The flavor will be warmer and less mild than the basic version, so start with a small amount.
Use mushrooms: Brown 8 oz (225 g) sliced mushrooms after the beef, then set them aside and stir them into the stew during the final 20 minutes. They add an earthy note and make the pot feel more substantial, though they are not required for the beef version.
Try pork: Replace the beef with 2 lb (900 g) pork shoulder cut into cubes. Brown and braise it in the same way, checking that the pieces are tender before serving. Pork shoulder is a whole cut, so USDA FSIS gives 145°F (63°C) with a 3-minute rest as its safe minimum; a braise will take the meat beyond that temperature as it becomes tender.
Make a thicker sauce: For a more substantial gravy, mash a few soft onion pieces against the side of the pot and stir them in. This keeps the sauce aligned with the onion-based method. A teaspoon of flour mixed with a little cold water can also thicken it, but add it gradually and simmer for several minutes to cook away the raw flour taste.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The goulash keeps for 3–4 days in the refrigerator. The sauce may thicken as it chills, and a little fat may collect on top; both are normal. Stir the fat back in while reheating, or lift it off if you prefer a leaner sauce.
Reheat only the amount you plan to serve in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce is too thick. Bring it to 165°F (74°C), checking with a food thermometer. For microwave reheating, cover the dish loosely, heat in short intervals, and stir between intervals so the center warms evenly to 165°F (74°C).
To freeze, place cooled portions in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). The beef may soften slightly after freezing, but the sauce generally holds up well. Avoid leaving the stew at room temperature for an extended period; refrigerate or freeze it rather than trying to store it on a shelf.
Frequently Asked Questions
What is Czech beef goulash usually served with?
Czech bread dumplings are a familiar pairing because they soak up the paprika-and-onion sauce. Bread, potatoes, or noodles are practical alternatives if dumplings are unavailable. Add a crisp salad or cabbage on the side to balance the hearty stew.
Can I make this goulash ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3–4 days. The flavors settle as it rests, and the stew reheats well on the stovetop. Reheat leftovers to 165°F (74°C), adding a splash of broth if the sauce has become very thick.
Why is my beef still tough?
It probably needs more time. Toughness during braising often means the connective tissue has not softened yet, rather than the meat being ruined. Keep the pot covered at a gentle simmer and check again in 15-minute intervals. Also make sure the pieces are not so large that the centers need much longer to become tender.
Can I make it in a slow cooker?
Yes. Brown the beef and soften the onions on the stovetop first, then transfer them with the other ingredients to a slow cooker. Cook on low until the beef is fork-tender, usually about 7–8 hours depending on the appliance and cube size. Add the marjoram and vinegar near the end, then adjust the sauce on the stovetop if it needs reducing.
Is caraway essential?
Caraway gives the dish a distinctive, gently earthy note, but the recipe will still work without it. If you cannot find whole or ground caraway, omit it rather than replacing it with cumin, which has a noticeably different flavor. A small pinch of fennel seed can be used if you enjoy its sweeter, anise-like character.
Can I make the goulash gluten-free?
The stew as written contains no flour, so check that your beef broth and any packaged seasonings are labeled gluten-free. Serve it with potatoes, rice, or gluten-free bread instead of conventional bread dumplings. If you use flour to thicken the sauce, substitute a suitable gluten-free starch and follow its package guidance for thickening.
This recipe is designed to be cooked in a heavy pot on the stovetop, where you can control the simmer and reduce the sauce at the end. The most important cues are more useful than the clock alone: onions should be soft and golden, the liquid should bubble gently, and the beef should yield easily to a fork. If your pot loses liquid quickly, lower the heat and add small splashes of water rather than letting the sauce catch on the bottom.
For a balanced finish, taste the stew after it has simmered, not only before. Long cooking can soften the impact of salt and spices, while the vinegar brightens the rich sauce without making it taste sharply sour. Add the vinegar a little at a time if you prefer a milder finish. Serve the goulash in warmed bowls so the sauce stays hot while diners take their time with dumplings or bread.
Related
- Traditional Czech Kolache Recipe: Soft, Fruity Pastries
- Fruit Kolache Recipe: Czech-Texas Sweet Rolls
- Czech Vegetarian Recipes: Creamy Mushroom Dill Soup
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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