Czech Beef Goulash (Hovězí guláš) Authentic Recipe (2024)

Hovězí guláš (beef stew or goulash) is undoubtedly one of the famous Czech foods everybody should try when visiting the Czech Republic. Slow-braised and seasoned right, this goulash is characterized by rich and hearty color, aromatic flavor, and insanely delicious taste.

➜ What is Czech goulash

Czech beef goulash comprises big chunks of beef meat in a thick onion-based gravy. It’s served with bread dumplings or fresh bread garnished with onions and a piece of green parsley or other greens.

Together with Svickova or Rajska tomato sauce, the goulash is a staple of Czech cuisine.

There are many goulash recipe varieties all around central Europe: Hungarian, German, or Slovak. Each country uses a few different ingredients. I learned this traditional Czechoslovakian goulash recipe from my parents when Czechs and Slovaks lived in one country.

➜ Pronunciation

I recorded a short audio clip on how to pronounce the Czech word guláš (I’m a native Czech). The first word in the clip is "guláš", and the second is "hovězí guláš", which means beef goulash.

➜ Ingredients

Essential ingredients for great goulash are onions and meat in almost the same ratio, then typical Czech spices—dried marjoram and caraway seeds—and, of course, slow cooking!

➜ Instructions

The most important rule is that a delicious goulash starts with thoroughly processing the ingredients at the very beginning. The onions, like the meat, have to be fried brown and seasoned in the proper order. Only then will the goulash be exactly what you expect—with a distinctive flavor and vibrant color.

STEP 1: Peel the onion and chop it roughly. Cut the beef into 1-1.1/2-inch pieces.

STEP 2: Melt the lard or vegetable oil over medium-high heat in a pot with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Stir frequently to avoid burning. Finally, add the crushed caraway seeds and stir for another minute.

STEP 3: Add beef chunks, season with salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.

STEP 4: Turn the stove on medium heat, and add ground pepper, sweet paprika, and tomato paste. Fry for 1 minute while stirring. The base can’t get burnt, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.

STEP 5: Pour in water so the meat is almost covered. Add bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2–2.5 hours or until soft.

Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.

STEP 6: When the beef cubes are soft, add flour to thicken the stew. I'll provide a helpful method for making the stew sauce smoother and more cohesive.

Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with a tablespoon of flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!

Good to know: feel free to skip this step, especially if you are sensitive to the gluten included in the flour.

STEP 7: Remove bay leaves, add crushed garlic and dried marjoram, and stir. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.

➜ Serving

Serve the goulash in a deep bowl with a piece of bread or warm slices of Czech dumplings (an iconic side dish!) arranged on the side of a plate. Top the dish with a few raw onion circles and sprinkle some green parsley for the final touch.

A less common side is pasta, typically elbow pasta (kolínka).

MY TIP: Once you visit Prague, the capital city of the Czech Republic, try to order “guláš se šesti” in a pub. Literally translated, it means “Goulash with six slices of dumplings.” This is a typical number of dumplings that bold Czechs are used to getting in a restaurant. And of course, don’t forget chilled Pilsner beer!

A fan of stews? Don’t miss this delicious Austrian goulash!

➜ How to store

If you have any leftover goulash, keep it in an airtight container in the fridge for about 4-5 days.

Reheat the stew slowly on the stove while stirring. If the sauce is too thick, add a tablespoon or two of water.

➜ Tips for the best goulash

• Add the marjoram to the goulash at the end of cooking, off heat.
• There is one unspoken secret: Czech goulash always tastes better the next day.
• Instead of water, cook the goulash with beef stock. The flavor of this lovely Czech meal will be even more decadent!

➜ FAQs

More Czech dishes:

• Pork goulash
• Czech sausage goulash (burtgulas)
• Wiener Schnitzel – made with veal
• Šunkofleky – ham and noodle bake
• Braised beef cubes – slow simmered beef with garlic
• Beef roll ups – Spanelske ptacky roulades

Note: This is an updated version of the goulash recipe that was originally published on 6/2021.