Czech Beef Goulash
Czech Beef Goulash (Hovězí guláš) 🇨🇿
A taste of Czech heritage, made at the ranch.
Some recipes are more than just food. They're a connection to where you come from, the traditions you grew up with, and the memories that stay with you.
Today's recipe is Czech Beef Guláš (Hovězí guláš) — a hearty, slow-cooked beef stew with plenty of onions, sweet paprika, garlic, and a rich, savory gravy. Simple ingredients, a little patience, and a whole lot of flavor.
Czech guláš has a special place in Czech kitchens. It's the kind of comfort food meant to be enjoyed slowly, preferably with good company, something to soak up that delicious gravy, and a cold Czech beer.
For me, sharing recipes like this is also a way of keeping a little piece of my Czech heritage alive and bringing those traditions into our home here at 3T Ranch.
And of course, no proper Czech guláš would be complete without a cold Pilsner Urquell. 🍺🇨🇿
A little Czech tradition, a little ranch life, and a very good reason to sit down and enjoy dinner.
Dobrou chuť! ❤️
From my Czech kitchen to our ranch table.
Ingredients
For the goulash:
- 3 lbs beef chuck, cut into 1-inch cubes
- 3 large yellow onions, finely chopped
- 3 tablespoons lard or avocado oil
- 3 tablespoons sweet Hungarian paprika
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds, lightly crushed
- 2 fresh tomatoes, chopped
- 1 bell pepper, chopped
- 1 tablespoon tomato paste
- 4–5 cups beef broth or water
- 1 teaspoon dried marjoram
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons flour (optional, if needed for thickening)
- 1 tablespoon butter (optional)
- Salt and pepper to taste
For serving:
- Amish egg noodles, Czech bread dumplings, or your favorite side
- Fresh chives or parsley
- Thinly sliced raw onion, optional
Instructions
1. Cook the onions
Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onions and cook for 15–20 minutes, stirring frequently, until deeply golden brown. The onions are the foundation of a rich, flavorful goulash gravy.
2. Brown the beef
Add the beef cubes to the onions and brown on all sides. Work in batches if necessary to avoid overcrowding the pot.
3. Add the seasonings
Stir in the garlic and caraway seeds. Remove the pot from the heat briefly and stir in the paprika. This prevents the paprika from burning and becoming bitter.
4. Add the vegetables
Stir in the chopped tomatoes, bell pepper, and tomato paste. Cook for about 5 minutes until the vegetables begin to soften.
5. Slowly simmer
Add enough beef broth to nearly cover the meat. Season with salt and pepper. Bring to a gentle simmer, cover partially, and cook over low heat for approximately 2½–3½ hours, stirring occasionally.
The beef is ready when it is fork-tender and practically falls apart. Add a little hot water or broth if the gravy becomes too thick while cooking. Season with salt and pepper.
6. Finish the gravy
During the last 10 minutes of cooking, rub the dried marjoram between your palms and stir it into the goulash. Taste and adjust the seasoning. If the gravy needs thickening, simmer uncovered or stir in a little flour mixed with cold water.
Finish with a small pat of butter if desired.
How to Serve
Serve the hot goulash over buttered egg noodles or traditional Czech bread dumplings. Spoon plenty of rich paprika gravy over the top and finish with freshly chopped chives or parsley.
A side of creamy Czech cucumber salad makes a refreshing contrast to the hearty beef.
And, of course, a cold Pilsner Urquell is the perfect finishing touch!
A Little Ranch Kitchen Tip
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Don't skimp on the onions. They provide much of the gravy's body without needing lots of flour.
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Use sweet paprika, not smoked paprika. The classic Czech flavor is savory and paprika-rich, not smoky.
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Keep the heat gentle. Tough beef becomes tender with slow cooking.
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Make it a day ahead. The flavors deepen overnight, making it perfect for a family dinner.
