Name: Czech Goulash – Cesky Gulas Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Czech
Ingredients: 2 tablespoons olive oil; 2 large yellow onions, chopped; 3 lbs stewed beef, cut into ½ inch cubes; 4 to 6 tablespoons Hungarian paprika (fresh is best); 1 tablespoon tomato paste; 2 cloves garlic, minced; 3 tablespoons Wondra flour; Water, enough to cover the meat; Salt and pepper to taste

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Introduction

Czech Goulash, or Česky Guláš, is a hearty and comforting stew featuring tender beef simmered in a rich paprika-infused sauce. This traditional dish is perfect for warming up on a chilly evening and pairs wonderfully with rustic bread or dumplings.

A white plate holds a dish with two main layers: at the back, there are several thick, round slices of pale, soft dumplings with a smooth and airy texture. The front layer features a rich, deep brown stew with chunks of tender meat covered in a thick, glossy sauce. The stew partially overlaps the dumplings, creating a contrast between the light color of the dumplings and the dark, hearty sauce. The plate is placed on a white marbled surface with a fork visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 large yellow onions, chopped
3 lbs stewed beef, cut into ½ inch cubes
4 to 6 tablespoons Hungarian paprika (fresh is best)
1 tablespoon tomato paste
2 cloves garlic, minced
3 tablespoons Wondra flour
Water, enough to cover the meat
Salt and pepper to taste

Instructions

Step 1: Warm the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until softened. Add the cubed beef and brown it on all sides.
Step 2: Sprinkle the paprika over the meat and stir well to coat. Add the Wondra flour and tomato paste, stirring until the juices are absorbed and the flour is smoothly incorporated without lumps. Pour in enough water to cover the meat with a little extra.
Step 3: Season with salt and pepper. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for about two hours. The sauce will thicken, and the meat will become tender and start to fall apart. Once done, the goulash is ready to serve.

Tips & Variations

Use fresh Hungarian paprika for the most vibrant flavor; sweet or spicy varieties can adjust the dish’s warmth.
Wondra flour dissolves quickly and prevents lumps; if unavailable, regular flour can be used but whisk thoroughly.
Add a splash of red wine or a few bay leaves for extra depth if desired.
Serve with traditional Czech dumplings, boiled potatoes, or a crusty bread to soak up the sauce.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. It also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows a red plate holding two main layers: round, thick slices of pale beige dough dumplings on the upper half, with a smooth and slightly spongy texture, and a rich, dark brown stew covering the lower half and overlapping slightly onto the dumplings. The stew is thick with visible chunks of tender meat, having a glossy surface with some texture from the ingredients. A fork rests behind the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of meat for Czech Goulash?

Yes, tougher cuts like chuck or brisket work well because they become tender with slow cooking. Avoid very lean cuts that might dry out during long simmering.

What can I serve with Czech Goulash?

Czech Goulash is traditionally served with bread dumplings, boiled potatoes, or wide egg noodles. Any hearty starch that can soak up the flavorful sauce makes a great accompaniment.