Goulash is a hearty stew popular throughout Central Europe. But while many countries have their own version, Czech goulash is a dish all its own.
Czech goulash, or Hovězí guláš (hoh-VEH-zee goo-laash), is a rich beef stew known for its tender beef, thick gravy, and specific spices. It’s often seasoned with caraway and plenty of paprika.
Though similar to the Hungarian version, Czech goulash typically excludes vegetables and focuses primarily on the beef and gravy. Slow cooking is essential for achieving that melt-in-your-mouth beef, and quality ingredients—especially good paprika—make all the difference.
Let’s dive into what makes Hovězí guláš a must-try Czech food.
The History and Cultural Significance of Goulash
Goulash started as a herdsman’s stew in Hungary. As the Austro-Hungarian Empire grew, so did the dish’s popularity, spreading throughout Central Europe. Over time, each country adapted goulash to suit local tastes and ingredients, resulting in a variety of regional takes.
Czech goulash stands out for its focus on tender beef and a rich, deeply flavored gravy. Unlike some versions that incorporate potatoes or other vegetables, Czech goulash emphasizes the quality of the beef and the depth of the sauce, achieved through slow cooking and generous use of onions and spices like paprika and caraway.
In the Czech Republic, goulash is more than just a meal; it’s a cultural touchstone. It’s a staple on the menus of traditional pubs and restaurants, offering a comforting and hearty option, especially during colder months. Many Czechs have a personal connection to the dish, often learning the recipe from their mothers or grandmothers, passing down a culinary tradition through generations.
Key Ingredients for Authentic Czech Goulash
To make a truly memorable Czech goulash, you’ll need to source the right ingredients. Here’s a rundown of what you’ll need:
Beef Selection
The best cuts of beef for goulash are the tougher, less expensive cuts like beef chuck or beef shank. These cuts are perfect for slow cooking because they become incredibly tender as they simmer away in the stew.
These cuts aren’t just economical; they also give the goulash a richer, more satisfying flavor.
Aromatics and Spices
Onions are essential to a great goulash. Use a lot of them — almost as much as the beef itself! As they cook down, onions add thickness and sweetness to the gravy.
Paprika is a must. Hungarian sweet paprika gives the dish its authentic flavor, and a little hot paprika adds a welcome kick.
Other key spices are caraway seeds, which are pretty much a defining characteristic of Czech goulash, and bay leaves, which add a subtle depth. Stir in a bit of marjoram right at the end to really bring out the aroma.
And don’t forget the garlic! A few cloves of garlic give the goulash a savory edge.
Other Ingredients
Tomato paste adds color and richness to the gravy. Beef stock or water forms the liquid base, and a bit of pork lard or vegetable oil is perfect for browning the beef at the start.
Step-by-step guide to making Czech goulash
Ready to try your hand at making this traditional Czech dish? Here’s a basic overview of the steps:
Preparing the ingredients
- Cut the beef into cubes, trying to make them roughly the same size so they cook evenly.
- Chop the onions as finely as you can. The smaller the onion pieces, the smoother your gravy will be.
- Mince the garlic.
Browning the beef and onions
- Heat the lard or oil in a Dutch oven or heavy pot.
- Brown the beef in batches, being careful not to crowd the pot. You want the meat to brown, and that won’t happen if there’s too much in the pot at once. Browning the beef helps bring out its flavor.
- Add the onions and cook until they’re golden brown. Caramelizing the onions is key to getting that rich, deep flavor in your goulash.
Simmering the goulash
- Add the tomato paste, both paprikas, caraway seeds, bay leaves, marjoram, garlic, salt, and pepper.
- Stir well to combine all the ingredients.
- Add beef stock or water to cover the meat.
- Bring the mixture to a simmer, then turn down the heat, cover the pot, and let it simmer for several hours, until the beef is very tender. This slow simmering is key. Be sure to check the meat every so often to see how tender it’s getting.
Thickening the gravy
- If you want a thicker gravy, you can mix flour or cornstarch with cold water to make a slurry, and then stir that into the goulash during the last half hour of cooking.
- Another traditional method is to crumble some stale bread into the goulash and let it dissolve into the sauce.
Cooking Variations: Slow Cooker and Instant Pot
Want to make your Czech goulash in a slow cooker or Instant Pot? Here’s how.
Slow Cooker Method
- Brown the beef and onions in a skillet, just like in the recipe above.
- Transfer all the ingredients to your slow cooker.
- Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Instant Pot Method
- Turn on your Instant Pot’s sauté function and brown the beef and onions in the pot.
- Add the remaining ingredients.
- Cook on high pressure for 40 minutes, followed by a natural pressure release.
- If you like a thicker gravy, you can thicken it after cooking with a cornstarch slurry.
No matter which method you use, you’re in for a hearty and delicious meal!
Serving Suggestions and Pairings
Czech goulash is hearty and satisfying, but it’s even better with the right sides and drinks. Here are a few ideas:
- Knedlíky: These traditional Czech dumplings are the most classic accompaniment to goulash. Knedlíky are made from flour or potatoes, and they’re boiled and then sliced. They’re soft and spongy, perfect for soaking up all that delicious gravy.
- Fresh bread or rolls: If you can’t find knedlíky, fresh bread or rolls are a great alternative for sopping up the sauce.
- Sour cream and parsley: A dollop of sour cream adds a touch of richness and tang, while a sprinkle of fresh parsley brightens up the dish.
- Czech Pilsner: No Czech meal is complete without beer! A crisp Czech pilsner is the perfect complement to the rich flavors of the goulash.
If you ever find yourself in a Prague pub, try ordering “guláš se šesti” – goulash with six slices of dumplings. It’s a local favorite!
How to store and reheat goulash
Let the goulash cool completely before you store it. Then, put it in an airtight container in the refrigerator. It will keep for about 4 to 5 days.
For longer storage, you can freeze the goulash for up to 3 months. Make sure you use a freezer-safe container.
When you’re ready to reheat it, you can gently warm it on the stovetop or in the microwave. Add a splash of water or broth if it seems too thick.
Fun fact: Goulash tastes even better after a day or two in the fridge! The flavors have more time to meld together.
In Closing
Czech goulash is more than just a stew; it’s a culinary experience. Think fork-tender beef simmered in a deeply flavorful gravy, punctuated by the distinctive warmth of caraway, paprika, and other carefully chosen spices.
I hope you’ll try this recipe and make it your own. Don’t be afraid to adjust the spices to your liking or experiment with different cuts of beef. The key is to start with high-quality ingredients and let the goulash simmer low and slow, allowing the flavors to meld and deepen over time. Like many stews, goulash tastes even better the next day, as the flavors continue to develop.
If you enjoy this taste of the Czech Republic, I encourage you to explore other dishes from this fascinating culinary tradition. From hearty soups to savory dumplings and sweet pastries, Czech cuisine offers a wealth of delicious discoveries. Happy cooking!