Rich, paprika-stained beef stew slow-simmered with onions until the sauce is thick and velvety, served with fluffy bread dumplings.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic plate
Garnishes: chopped onion, paprika dust
Accompaniments: bread dumplings
Instructions
-
1
Dice onions finely, cook in oil over low heat 20 min until golden and soft.
-
2
Add paprika off heat, stir quickly, then add tomato paste and garlic.
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3
Add beef cubes, caraway, marjoram, salt. Pour in broth.
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4
Simmer covered 1.5-2 hours until beef is fork-tender and sauce thickens.
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5
Adjust seasoning. Serve with houskove knedliky.
Did You Know?
Czech goulash has far more onion than its Hungarian cousin — the onions melt into the sauce, creating the characteristic thick gravy.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- cutting board
Garnishing
chopped onion, paprika dust
Accompaniments
bread dumplings
The Story Behind Hovezi Gulas
Goulash arrived in Bohemia from Hungary in the 19th century and was adapted with more onions and served with bread dumplings instead of potatoes. It became a staple of Czech hospoda (pub) culture and remains the most ordered lunch dish in the country.
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