Beef Goulash – „Hovězí guláš“

Everyone living in the Czech Republic should know how to make a good Goulash. You can cook it with beef or pork meat, or even try out the recipe including sauerkraut called the “Segedin Goulash.” Goulash tastes best when eaten the next day. You can serve it with bread dumplings, pasta, rice or bread.




  • 1kg beef
  • 1kg onion
  • ¼ cup of oil
  • 2 tsp caraway
  • 3 tsp sugar
  • 3 tsp sweet paprika
  • 4 cloves of garlic
  • Tomato paste
  • Beef bouillon or stock
  • Salt and pepper
  • Marjoram

Heat some oil over medium-high heat. Roughly chop the onions and mince the garlic. Fry for a few minutes until translucent and then add the garlic. Stir occasionally until the onions are softened and in the meantime, cut meat into cubes. In a separate pot add the beef, fry until brown on all sides. Add the onion-garlic mixture and all the spices. Fry for a minute and add tomato paste (or chopped tomatoes), bay leaves, beef bouillon and some water. Cover and bring to a boil, then uncover and let simmer on low heat for as long as possible, at least 45 minutes, stirring and adding water as needed. The beef chunks should start falling apart. Check for consistency – when you stir, the goulash should stick to the bottom of the pot. Using a pressure cooker makes this process much faster. If you want to thicken the sauce, use breadcrumbs or softly grated potato and cook it until small pieces disappear.