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Stews & Saucy Dishes

Czech Beef Goulash

4 servings
Czech Sautéing, Stewing

Almost every nation has its own version of goulash. I'm going to share the recipe for my favorite one – Czech beef goulash. Easy to make, very filling, and tastes great even the next day!

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Tom Tom Founder
January 25, 2024
  • 60 min.
  • 60 min.
  • 1/5
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Ingredients:

Beef:

Sauce:

Tools:

Recipes

Best served with:

Czech Side Bread Dumpling (Houskovy Knedlik)
Czech Rye Bread
Czech Rolls “Rohliky”

Directions:

1. Meat preparation:

1.1.

Ensure that the meat is properly rinsed under cold water and the unwanted parts are removed.

1.2.

Cut the meat into medium cubes (preferably 1″ cubes) and place them on a plate.

1.3. Generously salt and pepper. Set aside for a later step.

Tip:
If you want your meat to be even more tender and falling a part in your mouth, let the meat prepared in this step to rest up to 1 hour before using in later steps. Make sure that your room temperature is lower than 72°F, that the meat is covered with food wrap, and that you are using fresh high-quality meat. Disclaimer: Failure of some of the aforementioned steps may increase the chance of food poisoning.

Tom Tom Founder
Kitchen Guide

Meat & Fish Preparation

October 18, 2023

Correct preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.

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2. Sauté:

2.1. Preheat a medium pot on medium-high heat with 4 TBSP of frying oil and add:

2 medium onions – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

2.2. Add:

2 TBSP of paprika

Sauté with constant stirring (about 1 minute).

2.3. Add:

Meat from the previous step

Sear the meat with constant stirring until it gets a light-seared color (about 1 – 2 minutes).

2.4. Then, dust with:

¼ cup of All-Purpose flour

Thoroughly stir together until nicely combined.

3. Stew:

3.1. Add:

4 cups of beef broth
½ cup of tomato paste
3 cloves of garlic – grated
1 TBSP of dried marjoram
1 TSP of ground caraway
½ TSP of salt
½ TSP of ground pepper

Thoroughly stir, and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

3.2.

Lower the heat to medium and cook for about 30 minutes with occasional stirring.

3.3. Remove the lid and cook with occasional stirring until it thickens (for at least 15 minutes or longer if needed).

Important:

  • It is important to cook goulash for at least 15 minutes in this step. In this step, the meat will become even more tender.
  • Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much). No need to add more broth because the flavor is already included in the goulash.
  • If time allows, you can extend the cooking time in this step for up to 1 hour and 30 minutes. This will ensure that the meat is super tender and will provide a very rich but well-balanced flavor. If you decide to extend the cooking time in this step, you need to make sure to dilute the goulash as needed.

Tip:
If you would like to have your sauce thicker, extend the cooking time for a few minutes until you reach the desired thickness.

4. Final touch & serve:

4.1.

Taste and add salt and pepper if needed.

4.2.

Serve topped with slices of raw (or sauteed) onion and with a a side of dumplings, pasta of any kind, or bread.

About the Author:
TomFounder
# 1
  • Published Recipes: 238
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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