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Loading...Czech goulash is a thick, deeply paprika-scented beef stew built on a generous base of slowly caramelized onions. Unlike its lighter Viennese cousin, this version simmers until the meat is fork-tender and the gravy turns glossy and brick-red. It is traditionally ladled over soft bread dumplings or simply enjoyed with crusty rye bread and a cold beer.
Prep Time20 mins
Cook Time110 mins
Total Time130 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 6 gSugar
- 38 gProtein
- 780 mgSodium
- 720 mgPotassium
- 65 mgCalcium
- 5.5 mgIron
- 9 mgVitamin C
- 1450 mcgVitamin A
Ingredients
For the stew
- 2.5 lbs beef chuck, trimmed and cut into 1-inch cubes
- 3 large yellow onions, finely diced
- 3 tbsp lard or sunflower oil
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot paprika
- 1 tsp caraway seeds
- 1 tsp dried marjoram
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 bay leaf
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1 tbsp all-purpose flour (optional, for thickening)
To serve
- Crusty rye bread or sliced bread dumplings
- Chopped fresh parsley
- Thinly sliced raw onion
Directions
- Pat the beef cubes dry and season lightly with salt and pepper. Heat the lard in a heavy Dutch oven over medium-high heat and brown the beef in batches, about 2 minutes per side, transferring to a plate as it browns.
- Reduce heat to medium-low. Add the diced onions to the same pot with a small pinch of salt and cook gently, stirring often, for 12 to 15 minutes until deeply golden and softened.
- Remove the pot from the heat briefly, sprinkle the onions with the sweet and hot paprika, caraway seeds, and marjoram, and stir for 30 seconds so the spices bloom in the residual heat without scorching.
- Return the beef and any juices to the pot, add the garlic, tomato paste, beef broth, and bay leaf. Stir to combine and bring to a gentle simmer.
- Cover and simmer on low for 75 to 90 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich brick-red gravy.
- If you prefer a thicker consistency, stir in the flour mixed with 2 tablespoons of cold water and simmer uncovered for 5 more minutes. Taste and adjust salt and pepper.
- Remove the bay leaf and let the goulash rest off the heat for 10 minutes so the flavors settle and the gravy reaches a glossy, stew-like consistency.
- Ladle into deep bowls over slices of bread dumpling or with crusty rye on the side. Garnish with parsley and offer raw sliced onion at the table for those who want a sharp contrast.
Cook’s Notes
- Always bloom the paprika off direct heat; paprika burns easily and turns bitter within seconds on a hot flame.
- Czech cooks traditionally use lard for the deepest flavor, but sunflower oil or even bacon drippings work well.
- For an even more authentic edge, add 1 small sliced green bell pepper along with the broth for a subtle vegetal sweetness.
- Leftovers taste even better the next day; reheat gently with a splash of broth to loosen the gravy.
- If caraway is not to your taste, substitute 1/2 tsp of whole black caraway (kalonji) or simply skip it and lean on the marjoram.
