Czech Goulash the Real Thing
Dive into the heart of Central European comfort food with "Czech Goulash: The Real Thing," an authentic recipe that delivers rich, smoky flavors and melt-in-your-mouth tenderness. This soulful stew features hearty chunks of beef chuck slow-simmered with caramelized onions, garlic, sweet paprika, and fragrant caraway seeds, creating a deeply savory sauce thickened with tomato paste and flour. Enhanced with aromatic marjoram and a hint of bay leaves, it’s served best with traditional Czech dumplings or crusty bread to soak up every drop of the velvety broth. Perfect for cozy family dinners or a taste of Old World tradition, this goulash is a satisfying, one-pot classic that brings warmth and nostalgia to your table. Keywords: authentic Czech goulash, beef stew, traditional Czech recipe, slow-cooked comfort food.
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Recipe Information
Ingredients
- 1 kg Beef chuck or stewing beef
- 4 medium Onions
- 3 cloves Garlic
- 2 tablespoons Vegetable oil
- 3 tablespoons Sweet paprika
- 1 teaspoon Caraway seeds
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 750 ml Beef stock
- 1 teaspoon Marjoram
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Bay leaves
Instructions
Cut the beef chuck into bite-sized cubes, trimming off excess fat.
Finely chop the onions, and mince the garlic cloves.
In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté for 10-12 minutes until golden brown and caramelized.
Add the garlic and sauté for another minute, stirring constantly to prevent burning.
Remove the pot from heat and stir in the paprika and caraway seeds. Mix well to coat the onions and garlic, ensuring the paprika doesn't burn.
Return the pot to low heat and add the beef cubes. Stir well to coat the meat in the spiced onion mixture. Cook for 5-7 minutes until the meat is browned on all sides.
Stir in the tomato paste and sprinkle the flour over the mixture. Stir well and let cook for 2 minutes to eliminate any raw flour taste.
Gradually pour in the beef stock while stirring constantly to avoid lumps. Add the bay leaves, marjoram, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 2-2.5 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
Taste and adjust the seasoning with more salt or pepper if necessary.
Serve hot with traditional Czech dumplings, crusty bread, or mashed potatoes. Garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
