This traditional dish is a celebration of robust flavors, where tender beef, aromatic spices, and hearty gravy unite to create a comforting and satisfying meal. Originating from the heart of the Czech Republic, Czech Goulash encapsulates the essence of Czech culinary tradition and the use of locally sourced ingredients. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Prague’s cherished culinary heritage.
- 1.5 pounds beef stew meat, cut into bite-sized pieces
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon marjoram
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Cooked dumplings or boiled potatoes, for serving
- Fresh parsley, for garnish (optional)
- In a large pot, heat vegetable oil over medium-high heat. Add the finely chopped onions and minced garlic, and sauté until they become soft and translucent.
- Add the beef stew meat to the pot and cook until it’s browned on all sides.
- Stir in the sweet paprika, caraway seeds, marjoram, salt, and pepper. Mix well to coat the meat and onions with the spices.
- Add the tomato paste and continue to cook for a few more minutes, stirring occasionally.
- Pour in the beef broth and add the bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- In a small bowl, mix the all-purpose flour with water to create a smooth paste.
- Stir the flour paste into the goulash to thicken the gravy. Cook for an additional 10-15 minutes.
- Remove the bay leaf before serving.
- Serve the Czech Goulash hot, accompanied by cooked dumplings or boiled potatoes. Garnish with fresh parsley if desired.