Entree: Czechia – Moravia – Hovězí guláš (Hearty Moravian beef stew braised with onions and sweet paprika)

Serving Size: 4

Approximate Time

Prep 30 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
- 4 tbsp (60 ml) lard or vegetable oil
- 3 large onions, about 1 lb (450 g), thinly sliced
- 3 tbsp (45 ml) sweet paprika (preferably Hungarian)
- 1 tsp (5 ml) caraway seeds, lightly crushed
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef broth or water
- 1 bay leaf
- 1 tsp (5 ml) dried marjoram
- 1 tbsp (15 ml) all-purpose flour (optional, for thickening)
- Salt to taste
- 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 2 tbsp (30 ml) lard or oil in a heavy pot over medium heat. Add the sliced onions and a pinch of salt; cook gently, stirring occasionally, until the onions are very soft and lightly browned, about 25–30 minutes.
2. Remove onions to a bowl. Increase heat to medium-high, add remaining 2 tbsp (30 ml) lard or oil, and brown the beef cubes in batches until nicely seared on all sides; transfer browned beef to the bowl with onions.
3. Lower heat to medium, remove the pot from the heat briefly and stir in the sweet paprika to avoid burning, then add the garlic and tomato paste and return to heat for 30 seconds to bloom flavors.
4. Return the beef and onions to the pot, add crushed caraway, bay leaf, marjoram, and pour in beef broth or water to nearly cover the meat. Bring to a simmer, then reduce heat to low and cover partially.
5. Simmer gently for 1.5–2 hours, or until beef is tender, stirring occasionally and skimming any foam. Add additional liquid if necessary to maintain a stew-like consistency.
6. If using, mix flour with 2 tbsp (30 ml) cold water to form a slurry and stir into the simmering goulash to thicken; cook 10 more minutes. Adjust seasoning with salt, pepper, and a splash of red wine vinegar or lemon juice to balance flavors.
7. Remove bay leaf and serve hot, traditionally with bread dumplings, boiled potatoes, or rye bread.