Main Course Recipes

Czech Beef Goulash

4 servings

Almost every nation has its own version of goulash, but I am going to share the recipe for my favorite one, which is Czech Beef Goulash. It is easy to make, very filling, and tastes great even the next day. By sautéing onions and paprika and stewing beef stew meat, you create a rich sauce flavored with marjoram and caraway seeds. This dish is best served with dumplings or bread for a complete meal. Read More

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Tom the ChefPublished: 3.18.2026

Main Course Recipes

Dairy-free

60 min.

1/5

417 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Welcome to My Czech Beef Goulash Kitchen

I am excited to share my recipe for Czech Beef Goulash with you. Almost every nation has its own version of goulash, but this is my absolute favorite. It is easy to make and very filling, making it perfect for a family dinner. One of the best things about this meal is that it tastes great even the next day. I prepare this by sautéing and stewing beef stew meat with plenty of onions and aromatic spices like paprika, marjoram, and caraway seeds.

Meat Preparation for Czech Beef Goulash

To start my Czech Beef Goulash, I focus heavily on the meat preparation. I use 1 LB of beef stew meat. First, I ensure that the meat is properly rinsed under cold water and any unwanted parts are removed. Then, I cut the meat into medium cubes, preferably 1 inch in size, and place them on a plate. I generously salt and pepper the cubes. If you want your meat to be even more tender and falling apart in your mouth, I recommend letting the prepared meat rest up to 1 hour before using it. Just make sure the room temperature is lower than 72°F and the meat is covered with food wrap.

Sautéing the Onion and Paprika Base

The foundation of this recipe lies in the sauté step. I preheat a medium pot on medium-high heat with 4 TBSP of frying oil. I add 2 medium onions that I have peeled and finely chopped. I sauté them with occasional stirring until they appear glossy, which takes about 3 to 4 minutes. Then, I add 2 TBSP of ground paprika. I sauté this with constant stirring for about 1 minute to release the flavor without burning it. This base is essential for the color and taste of the Czech Beef Goulash.

Searing and Dusting the Meat

Once the onion and paprika base is ready, I add the beef stew meat from the previous step. I sear the meat with constant stirring until it gets a light-seared color, which usually takes about 1 to 2 minutes. After searing, I dust the meat with ¼ cup of all-purpose flour. I thoroughly stir everything together until it is nicely combined. This step helps to thicken the sauce later on as the goulash stews.

The Stewing Process

Now it is time to turn this into a stew. I add 4 cups of beef broth, ½ cup of tomato paste, 3 cloves of grated garlic, 1 TBSP of dried marjoram, 1 TSP of ground caraway seeds (or cumin), ½ TSP of salt, and ½ TSP of ground pepper. I thoroughly stir the mixture and cover it with a lid. I bring it to a simmer at about 195°F with occasional stirring. Then, I lower the heat to medium and cook for about 30 minutes, stirring occasionally to prevent sticking.

Thickening and Final Cooking Phase

After the initial stewing, I remove the lid and continue to cook with occasional stirring until the sauce thickens. This takes at least 15 minutes, but can be longer if needed. It is important to cook goulash for at least 15 minutes in this step so the meat becomes even more tender. If time allows, I sometimes extend this cooking time up to 1 hour and 30 minutes to ensure the meat is super tender and provides a rich, well-balanced flavor. If the sauce thickens too much, I simply add water to dilute it.

Final Touch and Serving

For the final touch on my Czech Beef Goulash, I taste the sauce and add more salt and pepper if needed. I serve the dish topped with slices of raw or sautéed onion. It is best served with a side of Czech Bread Dumpling, pasta of any kind, or bread like Czech Rye Bread or rolls. This combination of tender beef stew meat and rich sauce makes for an unforgettable meal.

Czech Beef Goulash

4 servingsTom the ChefPublished: 3.18.2026 ☆☆☆☆☆0x(write a review)👁363x

60 min.

1/5

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Ingredients:

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Beef:

1 LB beef stew meat

salt

pepper - ideally freshly ground

Sauce:

4 TBSP of frying oil (any kind) (adjust if needed, or lard)

2 onion - peeled and finely chopped (medium size)

2 TBSP of ground paprika

¼ cup of all-purpose flour

4 cups of beef broth/stock

½ cup of tomato paste

3 cloves of garlic - peeled and grated (or pressed)

1 TBSP of marjoram - dried

1 TSP of caraway seeds - ground (or cumin)

½ TSP of salt

½ TSP of pepper - ground

Tools:

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1x Large Sauce Pan or Medium Pot (6QT)

1x Wooden Spoon or High-Temperature Silicone Spatula

1x Small Hand Grater or Garlic Press

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated

Calories 417 Protein 21.2 g Fat 26.8 g Saturated fat 4.0 g Carbohydrate 26.7 g Sugars 7.5 g Fiber 6.1 g Sodium 841 mg Cholesterol 3413 mg

Dairy-free

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Meat Preparation:

Let’s start the preparation of the Czech Beef Goulash.

1.1.

Ensure that the meat is properly rinsed under cold water and the unwanted parts are removed.

1.2.

Cut the meat into medium cubes (preferably 1″ cubes) and place them on a plate.

1.3.

Generously salt and pepper. Set aside for a later step.

Tip:

If you want your meat to be even more tender and falling a part in your mouth, let the meat prepared in this step to rest up to 1 hour before using in later steps. Make sure that your room temperature is lower than 72°F, that the meat is covered with food wrap, and that you are using fresh high-quality meat. Disclaimer: Failure of some of the aforementioned steps may increase the chance of food poisoning.

2.Sauté:

2.1.

Preheat a medium pot on medium-high heat with 4 TBSP of frying oil and add:

2 medium onions – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

2.2.

Add:

2 TBSP of paprika

Sauté with constant stirring (about 1 minute).

2.3.

Add:

Meat from the previous step

Sear the meat with constant stirring until it gets a light-seared color (about 1 – 2 minutes).

2.4.

Then, dust with:

¼ cup of All-Purpose flour

Thoroughly stir together until nicely combined.

3.Stew Czech Beef Goulash:

3.1.

Add:

4 cups of beef broth

½ cup of tomato paste

3 cloves of garlic – grated

1 TBSP of dried marjoram

1 TSP of ground caraway

½ TSP of salt

½ TSP of ground pepper

Thoroughly stir, and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

3.2.

Lower the heat to medium and cook for about 30 minutes with occasional stirring.

3.3.

Remove the lid and cook with occasional stirring until it thickens (for at least 15 minutes or longer if needed).

Important:

It is important to cook goulash for at least 15 minutes in this step. In this step, the meat will become even more tender.
Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much). No need to add more broth because the flavor is already included in the goulash.
If time allows, you can extend the cooking time in this step for up to 1 hour and 30 minutes. This will ensure that the meat is super tender and will provide a very rich but well-balanced flavor. If you decide to extend the cooking time in this step, you need to make sure to dilute the goulash as needed.

Tip:

If you would like to have your sauce thicker, extend the cooking time for a few minutes until you reach the desired thickness.