Entree: Czechia – Prague Pub Classics – Guláš (Hearty slow-cooked beef stew seasoned with sweet paprika and onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 10 min

Total 2 hrs 50 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) lard or butter
- 2 lb (900 g) onions, thinly sliced (about 4 large)
- 3 tbsp (24 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika or cayenne (optional)
- 1 tsp (2 g) caraway seeds, lightly crushed
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) dark beer or additional beef stock
- 1 bay leaf
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) all-purpose flour (optional, for thickening)
- 2 tbsp (30 ml) cold water (for flour slurry, if using)
- Chopped fresh parsley for garnish

Instructions

1. Heat vegetable oil and 2 tbsp (30 g) lard or butter in a large heavy pot over medium heat. Add the beef in batches and brown on all sides; remove and set aside.
2. Reduce heat to low-medium and add remaining lard or butter. Add the sliced onions and cook slowly, stirring frequently, until very soft and deep golden brown, about 25–35 minutes.
3. Stir in paprika and crushed caraway seeds off the heat for 30 seconds to bloom the spice, then add minced garlic and tomato paste and cook 1–2 minutes.
4. Return browned beef to the pot, pour in beef stock and beer, add bay leaf, salt, and pepper. Bring to a simmer, then cover and cook gently for 1.5–2 hours until beef is tender. Stir occasionally and add a splash more stock if too dry.
5. If a thicker gravy is desired, whisk the flour into cold water to form a slurry and stir into the simmering goulash. Cook 5–10 minutes until thickened and flavors meld.
6. Adjust seasoning, discard bay leaf, garnish with chopped parsley, and serve hot with bread dumplings, boiled potatoes, or rye bread.