About this Dish
The Czech version of goulash — slightly different from Hungarian, using caraway seeds and less paprika, thicker in consistency and always served with bread dumplings rather than noodles. Eaten in every Czech pub (hospoda) as the quintessential accompaniment to Czech beer. Simpler than the Hungarian original but deeply satisfying in its own right.
IngredientsServes 4
🥩Beef chuck or shoulder, 800g cut into 4cm cubes
🧅Yellow onions, 3 large, finely diced
🫙Sweet paprika, 2 tablespoons
🌿Caraway seeds, 1 teaspoon, lightly crushed
🧄Garlic, 3 cloves, minced
🍺Dark Czech lager or beef stock, 400ml
🧈Lard or vegetable oil, 2 tablespoons
🍅Tomato paste, 1 tablespoon
🧂Salt and black pepper, to taste
🫙Marjoram, 1 teaspoon dried
Method
1
Heat the lard in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan, until deeply golden on all sides. Remove and set aside.2
In the same pot, reduce the heat to medium and add the diced onions. Cook slowly, stirring often, for about 15–20 minutes until they are very soft, golden, and almost jammy — this is the backbone of good gulas.3
Add the garlic, caraway seeds, and tomato paste to the onions, stir for one minute, then remove the pot from the heat briefly. Add the paprika and marjoram, stirring quickly so the paprika blooms in the residual heat without burning.4
Return the browned beef to the pot and pour in the dark lager or stock. Season generously with salt and pepper. Stir everything together, scraping up any browned bits from the bottom.5
Bring to a gentle simmer, cover with a lid, and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is completely tender and falling apart at the edges.6
Remove the lid for the final 20–30 minutes of cooking to allow the sauce to reduce and thicken to a rich, glossy gravy. Czech gulas should be thick enough to coat a spoon — if needed, mash a few pieces of beef against the side of the pot to help thicken it further.7
Taste and adjust seasoning, then serve immediately in deep bowls alongside steamed Czech bread dumplings (houskové knedlíky) and a cold Czech pivo.User Reviews
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