Goulash is fairly often a meal made in any Czech household and pubs or restaurants in the Czech Republic. This traditional goulash is one of our favorite, not only as a winter meal, we make on repeat. This goulash is influenced by my roots from Czech cuisine, and it’s made with beef and pork meat to bring some extra flavors.
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What is Czech goulash ?
You must have certainly already heard of a word “goulash”. This Central European stew delicacy is now very well known in western countries, and there are many ways of making it. You can find it in version with beef cubes or even ground meat. Some may also know about goulash soup, which of course is the same as goulash stew but less thick version.
Today I would like to show you my Czech version of goulash, I learned to make from my mom. We used to love dipping dumplings in the rich gravy with tender beef cubes, and no plate was left un-licked at the end. Czech goulash is made with only meet, there are no vegetables added to it, unless we’ll count the amount of onions in it and the tomato paste. Czech goulash is a rich gravy full of cubes of beef stew kind meat and flavorful herbs like caraway, bay leaf, sweet paprika powder and marjoram. Compared to Hungarian goulash, often Hungarian recipes calls for vegetables, such as carrots and green or red bell pepper.
Goulash does originate from Hungary, but at the time it was called Austria-Hungarian empire. Many other Eastern European countries belonged to this empire, including today’s Czech Republic. Thus, this explains why goulash made it to the Czech Republic as well. So don’t judge people from different Eastern European countries claiming that goulash is actually their traditional meal. Because they might be right.
What ingredients are needed for goulash
All right, I got you a little of the history of goulash, now I will tell you, what kind of ingredients we need for goulash. Most of the time, goulash is made from beef meat. Inexpensive beef cut, such as chuck roast or shoulder. You can also buy directly cubed meat, instead of a large piece of beef, and cut it yourself. This will save you some time.
But one of the most important ingredients in Czech goulash is onion. More onion, better taste. Along with some very common Czech herbs and spices.
- Beef chuck roast or cubes of beef for stew
- Pork cubes for stew
- Onions, lot’s of onions
- Vegetable oil
- Hungarian sweet paprika in powder or classic sweet paprika
- garlic, minced
- Bay leaves
- caraway seeds, or powder
- Dried marjoram,
- Salt and pepper
- Tomato paste
- water orbeef stock, for richer flavor
- cornstarch, to thicken the gravy
Make sure to have good quality Hungarian sweet paprika
Make sure to have good quality Hungarian sweet paprika. It makes all the difference in this traditional Czech goulash. Be careful not to choose the spicy edition. Next is caraway seeds, often mistaken for cumin seeds, two different spices. Dried marjoram is equality important. Best way how to add dried marjoram in the goulash is to pass it through your hands. Put it in between your palms of hands and squeeze it into smaller bits. It will help to release the oils and aroma more.
Bay leaf is one of the most important spices of the Czech Republic. You will taste it in any meal. Czech households would use it for any kind of baked meat, sauces, gravies or soups.
How to make Czech goulash
- Place the Dutch oven on the stove and heat the vegetable oil over medium high heat. Add chopped onions and cook over medium heat until golden brown, stirring frequently. It will take about 6 minutes. Sprinkle with sweet Hungarian paprika and stir, not to burn it.
- Add cubes of meat (beef and pork) and brown it for 5 minutes, stirring frequently. You don’t want to burn the meat, just lightly brown it. Add tomato paste, marjoram, crushed garlic, bay leaves, caraway seeds, salt and pepper. Stir all this well with the meat.
- Add the beef stock and stir well with a wooden spoon. Cover the Dutch oven with a cover and cook on medium low heat (simmer) for 45 minutes. Stir occasionally, so the meat doesn’t burn on the bottom.
- After 45 minutes, check on the donness of the meat. The meat might take a little longer to cook, depending on the size of the cubes. Take out a piece of meat to try the tenderness. If the meat is tender, just taste to season and thicken up the sauce with the cornstarch. Mix the cornstarch with cold water and pour it in the goulash. Stir and cook for 1 minute to thicken the sauce.
- Remove the bay leaves before serving. Serve with dumplings or piece of bread.
FAQ Tricks & Tips
How to achieve the best flavored goulash?
Goulash always taste even better the second day. So if you want to have well marinated goulash, prepare it a day before and let it stay in the refrigerator overnight.
What to serve with goulash?
Czech knedliky (dumplings) are one of the most iconic side dish for goulash. You can find a recipe for dumplings here. But when knedliky are not around, a good piece of fresh bread is excellent for goulash as well.
What kind of pot is best to used for goulash
What pots to use for goulash? Use the soup pot, casserole or in my opinion Dutch oven works so well (enamel iron cast is best). 6-quart or 6 liters pot should be fine. Get also ready a large wooden spoon.
How to thicken the goulash
In this recipe, I wrote cornstarch as a thickener for the goulash, because it’s the most preferred and used thickener in North America. I have changed this ingredient recently, because it sounds easier for thickening the goulash. But if you’d like to have an authentic thickener, use older bread. It might sound a bit odd for you, but trust me it really makes such a difference in the taste. My father taught me this trick.
Cut two slices of bread on smaller cubes and add it at the end to the goulash and let it simmer for 15-20 minutes. The bread will fall apart and help to thicken the goulash.
Can I cook goulash in a slow cooker or a pressure cooker (Instant pot) ?
Yes, of course you can cook goulash in slow cooker or in Instant Pot. It tastes absolutely fantastic either way. These times for cooking in these two different methods are only as a guideline. Each appliance might have different powers. I suggest you follow rather the instructions on your appliance.
- Slow cooker: 7-8 hours on low heat, or 3-4 hours on high heat
- Instant Pot: 40 minutes on high pressure, with natural release.
Storage
You can either keep the goulash in the Dutch oven with cover and place it in the refrigerator or place the leftover in the airtight container. Use within 4-5 days.
Goulash is also excellent for freezing. Place it in the airtight container and freeze for up to 3 months. To defrost, leave it overnight in the refrigerator.
And what can’t really miss on the side of the bowl of delicious goulash ? Of course, good chilled beer.
More Czech recipes
- STRAWBERRY DUMPLINGS WITH COTTAGE CHEESE
- CREAMY RABBIT STEW WITH WHITE WINE
- THE BEST APPLE STRUDEL
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TRADITIONAL GOULASH RECIPE
Julia
This traditional goulash is one of our favorite, not only winter meal we make on repeat. This goulash is influenced by Czech cuisine, made with beef and pork to bring some extra flavors.
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Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Czech
Servings 6 servings
Calories 484 kcal
Ingredients
For goulash
- 1 lb (500 g) beef cubes for stew
- 1 lb (500 g) pork cubes for stew
- 4 tablespoons vegetable oil
- 3 large yellow onions chopped
- 2 teaspoons Hungarian sweet paprika in powder
- 5 cloves of garlic crushed
- 2 bay leaves
- 1 teaspoon caraway seeds
- 3 teaspoons dried marjoram
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup tomato paste
- 3 cups beef stock or water
to thicken the goulash
- 2 teaspoons cornstarch
- 1/4 cup cold water
Instructions
Place the Dutch oven on the stove and heat the vegetable oil over medium high heat. Add chopped onions and cook over medium heat until golden brown, stirring frequently. It will take about 6 minutes. Sprinkle with sweet Hungarian paprika and stir, not to burn it.
Add cubes of meat (beef and pork) and brown it for 5 minutes, stirring frequently. You don't want to burn the meat, just lightly brown it. Add tomato paste, marjoram, crushed garlic, bay leaves, caraway seeds, salt and pepper. Stir all this well with the meat.
Add the beef stock and stir well with a wooden spoon. Cover the Dutch oven with a cover and cook on medium low heat (simmer) for 45 minutes. Stir occasionally, so the meat doesn't burn on the bottom.
After 45 minutes, check on the donness of the meat. The meat might take a little longer to cook, depending on the size of the cubes. Take out a piece of meat to try the tenderness. If the meat is tender, just taste to season and thicken up the sauce with the cornstarch. Mix the cornstarch with cold water and pour it in the goulash. Stir and cook for 1 minute to thicken the sauce.
Remove the bay leaves before serving. Serve with dumplings or piece of bread.
Keyword cesky gulas, czech goulash, goulas, goulash, minced meat stew, traditional goulash
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