Almost every nation has its own version of goulash, but I am going to share the recipe for my favorite one, which is Czech Beef Goulash. It is easy to make, very filling, and tastes great even the next day. By sautéing onions and paprika and stewing beef stew meat, you create a rich sauce flavored with marjoram and caraway seeds. This dish is best served with dumplings or bread for a complete meal.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am excited to share my recipe for Czech Beef Goulash with you. Almost every nation has its own version of goulash, but this is my absolute favorite. It is easy to make and very filling, making it perfect for a family dinner. One of the best things about this meal is that it tastes great even the next day. I prepare this by sautéing and stewing beef stew meat with plenty of onions and aromatic spices like paprika, marjoram, and caraway seeds.
To start my Czech Beef Goulash, I focus heavily on the meat preparation. I use 1 LB of beef stew meat. First, I ensure that the meat is properly rinsed under cold water and any unwanted parts are removed. Then, I cut the meat into medium cubes, preferably 1 inch in size, and place them on a plate. I generously salt and pepper the cubes. If you want your meat to be even more tender and falling apart in your mouth, I recommend letting the prepared meat rest up to 1 hour before using it. Just make sure the room temperature is lower than 72°F and the meat is covered with food wrap.
The foundation of this recipe lies in the sauté step. I preheat a medium pot on medium-high heat with 4 TBSP of frying oil. I add 2 medium onions that I have peeled and finely chopped. I sauté them with occasional stirring until they appear glossy, which takes about 3 to 4 minutes. Then, I add 2 TBSP of ground paprika. I sauté this with constant stirring for about 1 minute to release the flavor without burning it. This base is essential for the color and taste of the Czech Beef Goulash.
Once the onion and paprika base is ready, I add the beef stew meat from the previous step. I sear the meat with constant stirring until it gets a light-seared color, which usually takes about 1 to 2 minutes. After searing, I dust the meat with ¼ cup of all-purpose flour. I thoroughly stir everything together until it is nicely combined. This step helps to thicken the sauce later on as the goulash stews.
Now it is time to turn this into a stew. I add 4 cups of beef broth, ½ cup of tomato paste, 3 cloves of grated garlic, 1 TBSP of dried marjoram, 1 TSP of ground caraway seeds (or cumin), ½ TSP of salt, and ½ TSP of ground pepper. I thoroughly stir the mixture and cover it with a lid. I bring it to a simmer at about 195°F with occasional stirring. Then, I lower the heat to medium and cook for about 30 minutes, stirring occasionally to prevent sticking.
After the initial stewing, I remove the lid and continue to cook with occasional stirring until the sauce thickens. This takes at least 15 minutes, but can be longer if needed. It is important to cook goulash for at least 15 minutes in this step so the meat becomes even more tender. If time allows, I sometimes extend this cooking time up to 1 hour and 30 minutes to ensure the meat is super tender and provides a rich, well-balanced flavor. If the sauce thickens too much, I simply add water to dilute it.
For the final touch on my Czech Beef Goulash, I taste the sauce and add more salt and pepper if needed. I serve the dish topped with slices of raw or sautéed onion. It is best served with a side of Czech Bread Dumpling, pasta of any kind, or bread like Czech Rye Bread or rolls. This combination of tender beef stew meat and rich sauce makes for an unforgettable meal.
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