What is Gulas? It is a traditional Czech meal, tasty savory sauce that is easy to make and will become a staple in your home. Gulas is typically served with beef stew meat, but we have found out that Polish sausage is even better and faster to prepare. Dinner is served under 30 minutes.


Things to have on hand:

  • 3T Ranch Polish sausage – cut up
  • 1 onion – small dice
  • 1 green pepper – small dice
  • 4 cloves of garlic – chopped up
  • 1 tablespoon paprika (Hungarian Paprika is the best)
  • 1 teaspoon caraway seeds (no biggie, if you don’t have it, but adds a nice flavor)
  • 2 tablespoon canola oil or naturally refined coconut oil
  • 1 tablespoon flour
  • 5 cups of liquid (water, chicken stock or beef stock – use whatever you have at home)
  • 2 pkgs dry gnocchi (you can buy these in the pasta isle)
  • 1 tablespoon butter
  • parsley for garnish
  • salt and pepper to taste
  • garlic bread – Who doesn’t like to dip bread into a tasty sauce?!


Let’s get cooking:

  • I love my new cast iron pot that I got for Christmas, but you can use any big frying pan that will hold all of the food.
  • Cut up onion, pepper and garlic.
  • Sauté the veggies in one tablespoon of oil until translucent. Take it out of the pan, add another tablespoon and sauté the sausage. My guys like to have a nice crust on both sides.
  • Put the veggies back into the pot, add 1 tablespoon of flour and stir until the flour has nice light brown color.
  • At this time also add your spices, but keep stirring! Paprika, caraway seeds, salt and pepper.
  • Slowly add the liquid and continue stirring until flour and spice mixture is absorbed into the liquid, no lumps. The flour will help to thicken your sauce.
  • Simmer for about 20 minutes. The sauce should have consistency of a pasta sauce. You can certainly add more water, if your sauce becomes too thick.
  • OK, now onto the gnocchi. Melt one tablespoon of butter in a frying pan (again cast iron works the best) and sauté the gnocchi. This will take about 8 minutes. We like to have a nice light brown crust on the gnocchi. We prefer this method of cooking vs boiling it. You will end up with crunchy outside and soft inside.
  • You are ready to serve! Garnish with parsley. I forgot, but it was still a hit!

Dobrou chut! Bon Appetite!