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

  • Don't skimp on the onions. They provide much of the gravy's body without needing lots of flour.

  • Use sweet paprika, not smoked paprika. The classic Czech flavor is savory and paprika-rich, not smoky.

  • Keep the heat gentle. Tough beef becomes tender with slow cooking.

  • Make it a day ahead. The flavors deepen overnight, making it perfect for a family dinner.

by 3tranch

Wyoming Turkey Apple Cranberry Salad

There are two kinds of people in Wyoming: the ones who plan leftovers, and the ones who accidentally end up eating the same dinner four nights in a row.

Around here, I prefer to call it planning ahead.

When I make a turkey roast, I already have a plan for the leftovers. Half gets sliced thin for homemade turkey cold cuts, and the other half gets turned into this turkey salad.

Because if I’m going to cook a turkey, that turkey is going to earn its keep.

A little apple, some celery, dried cranberries, pecans, and a sweet-and-tangy dressing turn yesterday’s turkey into something that feels completely different. Suddenly nobody is standing at the refrigerator asking, “Are we eating turkey again?”

It’s perfect piled onto a croissant, tucked into a sandwich, served with crackers—or eaten straight from the bowl while standing at the kitchen counter, because apparently sitting down for lunch is optional when you live on a ranch.

And that’s one of my favorite things about cooking at 3T Ranch: good food doesn’t have to be complicated, and leftovers don’t have to taste like leftovers.

Ingredients

  • 3 cups cooked turkey, chopped
  • 1 crisp apple, diced
  • ½ cup celery, diced
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, chopped
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1–2 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • Salt & pepper to taste

Directions

  1. In a large bowl, combine turkey, apple, celery, cranberries and pecans.
  2. In a separate bowl, whisk together mayo, Greek yogurt, Dijon, honey and lemon juice.
  3. Pour dressing over the turkey mixture and gently stir.
  4. Season with salt and pepper.
  5. Refrigerate for at least 30 minutes before serving.

Serve on croissants, toasted sourdough, crackers, or straight out of the bowl with a fork while standing in front of the refrigerator.

by 3tranch

3T Ranch Cast Iron Ground Beef Nachos

The Official Start of Football Season Nachos

There are certain signs that fall is on the way: cooler mornings, the greenhouse slowing down, and suddenly everyone has very strong opinions about football.

At 3T Ranch, we believe there is another important sign of the season:

The cast iron comes out, the chips go in, and nobody is allowed to ask how many nachos they have eaten.

These 3T Ranch Ground Beef Nachos are made for football season. They are hearty, cheesy, a little spicy, and easy enough that you can make them while pretending you are paying attention to the game.

We start with tortilla chips, seasoned 3T Ranch ground beef, organic refried beans, a can of Stagg Classic Chili, plenty of Colby Jack and cheddar, and shishito peppers from the greenhouse. Then we build it all again because one layer of toppings is simply not enough.

The chili might sound like an unexpected addition, but trust us, it belongs here. It adds another layer of savory, beefy goodness and helps turn these from ordinary nachos into the kind of meal where everyone suddenly stops talking because they are too busy eating.

And let's talk about those shishito peppers. These little green peppers have become a favorite on restaurant menus and home kitchens for good reason. They are generally mild, with a slightly sweet, grassy flavor that gets even better when they're blistered in a hot pan. You only need a couple of minutes to get them charred and blistered, and suddenly your nachos look like you put in way more effort than you actually did. I grow them every year in my greenhouse.

The cast iron gets preheated in the oven for 10 minutes at 350°F, which gives the whole thing a nice hot start. Then we layer everything twice before sending it back into the oven until the cheese is melted, bubbly, and threatening to ruin your ability to share.

Finish it with fresh cilantro and dig in.

Fair warning: these disappear quickly.

You might want to make two pans.

3T Ranch Cast-Iron Ground Beef Nachos

Ingredients

  • 1 bag tortilla chips - Don Julian Lightly Seasoned

  • 1 lb 3T Ranch grassfed/grass finished ground beef

  • ½ cup organic refried beans

  • 1 can Stagg Classic Chili

  • Taco seasoning, to taste

  • 2 cups shredded Colby Jack and cheddar cheese blend

  • Shishito peppers from the 3T Ranch greenhouse, keep them whole

  • Fresh cilantro, chopped

  • A little oil for blistering the peppers

Instructions

  1. Preheat the oven to 350°F. Place your cast iron skillet in the oven and let it heat for about 10 minutes. Carefully remove it— that skillet is now hotter than the person yelling at the referee.

  2. Blister the shishitos. While the skillet is heating, warm a little oil in a pan over medium-high heat. Add the shishito peppers and cook for just a couple of minutes, turning them occasionally, until they're blistered and lightly charred. Remove from the heat and set aside.

  3. Cook the beef. Brown 1 lb of 3T Ranch ground beef in a skillet over medium heat. Add taco seasoning and cook until the beef is fully cooked and nicely seasoned.

  4. Build the first layer. Carefully spread a layer of tortilla chips in the hot cast iron. Add half of the refried beans, half of the seasoned ground beef, half of the Stagg Chili, some blistered shishito peppers, and a generous layer of cheese.

  5. Build it again. Add a second layer of chips and repeat with the remaining beans, beef, chili, shishitos, and cheese. We are going for maximum coverage here. This is not the time for restraint.

  6. Bake. Return the cast iron to the oven and bake at 350°F until the cheese is melted and bubbly, about 15 minutes. Keep an eye on it because nachos have a very small window between perfectly melted and why does my cheese look like that?

  7. Finish it off. Remove from the oven and sprinkle generously with fresh cilantro.

  8. Serve immediately. Put the skillet in the middle of the table and let everyone fend for themselves. Tongs are optional. Good manners are encouraged but not guaranteed.

A Note From the Ranch

The beauty of nachos is that they don't need to be fussy. They're supposed to be piled high, eaten hot, and enjoyed with people you like.

And if the football game isn't going your way?

Eat another nacho.

If the game is going your way?

Definitely eat another nacho.

That's what we call a win-win at 3T Ranch.

Grab a cold drink, turn on the football, and enjoy the kind of meal that makes you wonder why anyone ever bothered putting nachos on individual plates.

by 3tranch

Creamy Chicken Western Tacos

Our family can eat tacos breakfast, lunch and dinner and these creamy chicken tacos are our new staple. I will be making this recipe next time we have company. Fried taco bar, anybody?

Ingredients:

  • 2 large chicken breasts - small cubes
  • 10 oz mild diced tomatoes with green chilies
  • 1 poblano pepper - diced
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons minced onion
  • 2 teaspoons Lawry's seasoned salt
  • 16 oz Velveeta Queso Blanco
  • 1/2 cup shredded cheddar
  • 1 bunch chopped cilantro
  • corn tortillas
  • avocado oil for frying

Directions:

  • Cut chicken into small cubes. Cut up poblano into small pieces.
  • Heat up non-stick frying pan and pour in 2 tablespoons of avocado oil.
  • Season with smoked paprika, ground cumin, minced onion and Lawry's seasoned salt.
  • Stir in poblano and cook until chicken is almost cooked through.
  • Cut up queso blanco into smaller cubes, drain diced tomatoes with green chilies and pour into the pan along with shredded cheddar and chopped up cilantro. Let it "marry" and thicken.
  • Heat up a large cast iron pan pour in 1/4 cup of avocado oil. Put chicken mixture into corn tortillas fold over and fry. (Don't over stuff your tacos, less filling is better). About 30 seconds on each side until crunchy.

by 3tranch

2023 Award Winning Buffalo Chicken Chili

So exciting! 3T Ranch has won the Upton FFA Chili Cook-Off Competition two years in a row! I was so glad to have helpers this year and the ladies ruled the competition. It is hunting season and the guys were scouting the ranch for deer and pronghorn while the ladies were busy in the kitchen getting ready for the chili cook-off. Our oldest one Luke came home for the weekend with his girlfriend Laura, who was in charge of cutting up all of the vegetables while Allie and I made sure the buffalo chicken chili had all of the other ingredients.

I knew I needed to make something different to stand out in the competition. Even though, we are a small Wyoming town, the competitors sure make some amazing chili.

Lots of flavor come from the rotisserie chicken, broth along with the spice from the buffalo sauce that gets balanced out with the corn and cream cheese. Some people may not like blue cheese crumbles, but it is a crucial ingredient and it gives a wonderful zing to the chili. Nobody will guess it is there and for the blue cheese lovers, you can serve extra blue cheese to put on the top of the soup. The celery leaves will give the soup nice herb freshness.

As my mom would say, presentation is 1/2 of the competition. We had to stand out not only with our amazing chili, but also with the table decor and some extra snacks to go alongside with the chili. We have served carrots and celery sticks in a cup with ranch dressing and extra blue cheese crumbles. People will notice this extra step.

It was a fun afternoon with Laura and Allie and the guys showed up just in time to vote for us and taste this award winning chili.

I wonder what we will make next year! Not only it is fun to win, but what a great way to support our FFA organization and our students.

Ingredients:
- 1 rotisserie chicken - cut up into bite size cubes
- 4 large carrots - small cubes
- 5 celery stalks - small cubes along with the leaves
- 1 sweet onion - small cubes
- 1 can organic corn - don't drain the can
- 8 oz cream cheese
- 1/2 bottle of 12 oz Frank's RedHot Buffalo Wings Sauce (you can always add more)
- 1 can 10 oz Rotel fire roasted diced tomatoes & green chillies
- 2 cans 15.5 oz each Cannellini beans - don't drain the can
- 5 oz blue cheese crumbles (crucial ingredient, nobody will know it is in the chili, but it will add a nice zing to the soup).
- 1 dry Ranch salad dressing mix (dry packet seasoning)
- 2 32 oz each chicken broth
- salt and pepper to taste

Directions:

- Saute carrots, onion and celery until translucent.
- Cut up rotisserie chicken.
- Pour chicken stock into crockpot along with chicken, carrots, onion and celery.
- Mix in cream cheese, Buffalo sauce, Rotel fire roasted diced tomatoes and Ranch dressing packet.
- Cook for couple of hours on high.
- Pour in corn and beans along with all of the cans' liquid.
- Cook for additional 30 minutes. Mix in blue cheese crumbles and celery leaves right before serving.
- You can always add more liquid (water or stock) if desired or thicken with 1/4 cup of cornstarch and 1/4 liquid from the chili. You will have to cook the chili for additional 15 minutes, if you are using cornstarch as your thickening agent.

by 3tranch

Grassfed Round Pepper Steak

We have had a busy Wyoming spring so far! Setting up our new ranch, calving and our new business venture a hunting operation! 3T Ranch hunters are treated to some amazing meals, including our grassfed/grass finished beef, during their stay while hunting on our ranch. One of the recipes is Grassfed Round Pepper Steak. My family loves being the new menu testers. If it is approved by them, it will be a hit!

This meal will be great for cold fall/winter evenings when the hunters come back to their cabin after hopefully a successful big game hunt. But, you never know.. it is end of May and it is snowing in Wyoming?! So, all year long dish!

Ingredients:

  • 2 grassfed round steaks
  • 1 red and 1 yellow peppers
  • 1 poblano pepper
  • 1/2 onion
  • 5 garlic cloves, finely chopped
  • 1 packet of onion soup mix
  • 1/2 cup of grassfed beef stock
  • Optional: crispy onions as garnish (store-bought)

Directions:

  • Cut the steak into thinly slices, it helps when it is still partially frozen.
  • Cut peppers and onion into thinly strips.
  • Put steak, onion soup mix, beef stock and onion into an InstantPot. Set on manual/high for 20 minutes, natural release after 10 minutes.
  • Saute peppers and garlic in cast iron pan for a nice char. Since the beef is nicely tender, the crunchy peppers will add a nice contrast.
  • I have served the meal with wild rice and steamed green beans.

by 3tranch

Grassfed Ground Beef Chimichanga

Time sure goes fast. We have been at our new Wyoming ranch for almost three months and I'm happy to report that we are settling quite nicely. My kitchen is all set up and I can start producing some new tasty recipes! We have had a couple of weeks of really cold weather, colds and runny noses. I guess we are getting used to the new "Wyoming germ". ;) We have spent a lot of time inside the house, so we have baked many cookies, brownies and cooked tasty dinners. Here is one of them - Ground Beef Chimichanga.

Ingredients:

  • 2 lbs grassfed/grass finished ground beef
  • 1 packet Mild Chorizo Spice Blend (similar packet to taco seasoning)
  • 1 can (4 oz) of diced green chile peppers
  • 1 can (15 oz) drained black beans
  • 1 bunch cilantro - chopped up
  • 1 (10 0z) Queso Fresco Milk Cheese - shredded
  • 9 burrito sized tortillas
  • 2 cups canola oil for frying
  • 3/4 cup water

Directions:

  • Cook ground been in a large pot, so all of the ingredients can fit.
  • Mix in one packet of the chorizo seasoning and 3/4 cup of water, let it cook for about 5 minutes on low heat.
  • Stir in beans, green chile peppers and cilantro, cook for a couple of minutes.
  • Grade the cheese, turn off the heat and incorporate the cheese with the meat mixture.
  • In the meantime, heat up your oil in a large dutch oven. You want 1/2 of the burrito to be submerged in the hot oil.
  • Set out your burrito tortillas and put meat mixture in the middle of it. You don't want to over stuff it. Roll as you would with a burrito.
  • Put in two burritos at a time into the hot oil and cook for about 1 minute on one side and 30 seconds on the other or until gold brown. Start with the seam side down, so your burrito will close up.
  • I have served the chimichanga with Spanish rice, guacamole and sour cream.

by 3tranch

Savory Potato Pancakes - Latkes

This side dish will be your new favorite! Garlicky potatoes that are fried.. yep, really tasty!

Ingredients:

  • 2 lbs potatoes
  • 2/3 cup flour
  • 1 egg
  • 1/2 cup hot milk
  • 6 cloves of garlic (freshly pressed)
  • 1 tbsp majoram (dried)
  • 1 tsp caraway seeds (crushed)
  • 2 tsps Lowry's salt seasoning - regular salt would be ok too
  • Avocado oil and grassfed butter for frying

Directions:

  • Peel potatoes and finely grate them. Let them sit for a couple of minutes and drain the excess water.
  • Heat the milk until it gets hot and pour over the grated potatoes, stir.
  • Important step.. garlic. It has to be fresh, no tube, no jar, no powder.. fresh garlic makes this dish amazing. Peel and press garlic.
  • Add garlic, flour, eggs, marjoram, caraway seeds and salt. Stir to combine.
  • Heat up cast iron pan, let it warm up and drizzle little bit of avocado oil and little bit of butter.
  • Scoop 1/4 cup of batter and pour into the pan. Use a spatula to flatten the pancake.
  • Fry for about 2-3 minutes on each side on medium/low heat.
  • Serve quickly while still crispy and warm.

Notes:

  • Caraway seeds should be in your pantry. Next time you are making mashed potatoes, put a little bit of caraway seeds into the pot while boiling the potatoes. You would be surprised how much flavor that will add to your mashed potatoes.

by 3tranch

Grassfed Beef Taco Flatbread

We typically don't eat out for lunch very often and eating sandwiches every day can get old, so I was on a mission to find an easy and quick lunch for the ranch crew. Flatbreads are the way to go. Stonefire ready to go artisan flatbreads are sure tasty and great option for lunch. This dish is also good for using leftovers. You can make an extra helping of taco beef mixture the night before and have it ready to go for lunch. It looks fancy, yet easy to assemble!

Ingredients:

  • Stonefire Artisan Flatbread (2 in one package)
  • 1 lb 3T Ranch grassfed/grass finished ground beef
  • 1 red pepper - thinly sliced
  • 1 medium onion - thinly sliced
  • 1 tablespoon - Kinder's Taco Seasoning with Lime and Ancho Chili (Costco purchase, no sugar and the ancho chili adds great flavors)
  • 3 cups PepperJack Cheese - shredded
  • 1 tablespoon cilantro

Directions:

  • Preheat oven to 425 degrees - convection mode
  • Sauté ground beef with 1 tablespoon of taco seasoning. Move to a bowl.
  • Sauté onion and peppers for about 15 minutes. If your onions are getting too brown, pour in 2 tablespoons of water. Great trick to have nicely sautéed veggies.
  • Shred the cheese
  • Place flatbreads onto a large cookie sheet
  • I wanted the flatbreads to look pretty, so I have layered the cheese first onto the flatbreads, then taco mixture and then peppers and onions.
  • Bake for 15 minutes.
  • Sprinkle with cilantro for color.

Now, that is a wow lunch in just few minutes!

by 3tranch

Grassfed Teriyaki Meatballs

Who doesn't like meatballs, right? Another great recipe for picky eaters, where you can sneak in veggies without them ever knowing! Carrots are in season and we have planted a lot of them! The purple carrots are sure fun to eat!

Ingredients:

  • 1 lb 3T Ranch grassfed/grass finished ground beef
  • 1 cup Teriyaki sauce - divided - Kinder's Marinade & Sauce
  • 1/2 cup of shredded carrots
  • 4 garlic cloves chopped
  • 3 green onions chopped
  • 1 tablespoon grated ginger
  • 1/2 small onion chopped
  • 1 & 1/2 cup of Panko breadcrumbs
  • 1 egg
  • 1 teaspoon salt & 1/2 teaspoon pepper

Directions:

  • Preheat the oven to 325 degrees.
  • Sauté shredded carrots, garlic, green onions, ginger and onion until translucent. TIP: if your veggies are browning too quickly, you can pour in 1/4 cup of water to continue sautéing the veggies. I use this trick all the time.
  • Let the vegetables cool down.
  • In a mixing bowl combine your sautéed vegetables, egg, ground beef, 1/2 cup of teriyaki sauce and breadcrumbs. Don't forget salt and pepper. Gently mix it all to combine, you don't want it to over mix it.
  • Use small ice cream scoop to measure out your meatballs, so they bake evenly.
  • Spray baking sheet with cooking spray and load up with meatballs.
  • Bake in the oven 20-25 minutes.
  • Once your meatballs are out of the oven, put them in pan and pour over the remaining 1/2 to 1 cup of teriyaki sauce. Just depends on how much sauce you would like.
  • Serve with fried rice and sprinkle with some extra green onions for color.

We hope you will try our recipe!

by 3tranch