Entree: Czechia – Bohemia – Guláš (Goulash)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 tbsp (30 g) unsalted butter
- 3 large onions, thinly sliced
- 3 tbsp (45 ml) sweet paprika (Hungarian if available)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 bay leaves
- 1 tsp (1 g) dried marjoram
- 3 cups (720 ml) beef stock
- 1 cup (240 ml) water, or as needed
- 2 tbsp (16 g) all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) red wine vinegar or 1 tsp (5 ml) lemon juice (optional, to brighten)

Instructions

1. Heat the lard (or oil) and butter in a heavy large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring frequently, until deep golden brown and very soft, about 30–40 minutes—this caramelization is essential for authentic flavor.
2. Remove the pot from the heat, stir in the paprika and tomato paste quickly to avoid burning the paprika, then return to low heat. Add the beef cubes and stir to coat in the onion-paprika mixture. Sprinkle in the crushed caraway, bay leaves, and marjoram; season with salt and pepper.
3. Pour in the beef stock and 1 cup (240 ml) water to barely cover the meat. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the beef is very tender, about 1.5–2 hours. Stir occasionally and add a bit more water if the stew becomes too thick.
4. If a thicker gravy is desired, whisk the flour with 2–3 tbsp (30–45 ml) cold water to make a slurry and stir into the simmering goulash; cook 5–10 minutes to remove raw flour taste. Adjust seasoning with salt, pepper, and the vinegar or lemon juice if using to balance flavors.
5. Remove bay leaves before serving. Serve hot in deep bowls with traditional bread dumplings, boiled potatoes, or hearty rye bread to soak up the sauce.