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Guláš
Czech Republic
Found in every Czech hospoda pub restaurant. The knedlíky dumplings for mopping the sauce are non-negotiable.
Czech beef goulash — beef and onion stewed with paprika, caraway and marjoram in the Czech style, served with bread dumplings and raw onion. Less spiced than Hungarian, more herb-forward.
Prep
15 mins
Cook
90 mins
Difficulty
Medium
Calories
450 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gbeef shoulder, cubed
3large onions, diced
2 tbspsweet paprika
1 tspcaraway seeds
1 tspmarjoram
300mlbeef stock or dark beer
3 tbsplard or oil
knedlíky bread dumplingsto serve
Method
1
Fry onions in lard until very dark. Add paprika and caraway.
2
Add beef. Brown. Add stock or beer and marjoram.
3
Braise 1.5 hours until beef is falling apart.
4
Serve with bread dumplings.
Chef's Tip
Adding dark beer instead of water gives Czech guláš its distinctive slightly bitter depth.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.