This is an AI-generated image.

Český Guláš

Name: Český Guláš
Total time: 150 min
Yield: Serves 4
Cuisine: Czech Republic
Ingredients: 800g Beef Shank; 4 Onion; 2 tbsp Paprika; 1 tbsp Tomato paste; 3 cloves Garlic; A pinch Thyme; 1 Beef Bouillon; 1 tbsp All-purpose flour; 2 tsp Salt; A pinch Black Pepper; 3 tbsp Vegetable Oil; To taste Bread

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐

Beef and onions braised with paprika and caraway, served with knedlíky and raw onion — a Czech beer hall classic.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Czech goulash came from Hungarian gulyás but developed into a thick stew rather than a soup. Onions nearly equal in weight to the beef are sautéed, then braised with paprika, caraway, and marjoram. The Czech way is to eat it with knedlíky and slices of raw onion, alongside beer.

🌆 Where it's eaten: In a Pilsen beer hall, golden pilsner foams beside a plate of deep red-brown goulash and knedlíky.

🥕 Ingredients (serves 4)

Beef Shank 800g
Onion 4
Paprika 2 tbsp
Tomato paste 1 tbsp
Garlic 3 cloves
Thyme A pinch
Beef Bouillon 1
All-purpose flour 1 tbsp
Salt 2 tsp
Black Pepper A pinch
Vegetable Oil 3 tbsp
Bread To taste

👩‍🍳 Instructions

Finely chop 3 onions and fry in oil for 30 minutes until deep brown.
Add the paprika and tomato paste and stir quickly.
Add the cubed beef and brown, then add 800ml water, beef bouillon, and thyme and simmer 1½ hours.
Add grated garlic and thicken with flour mixed with water.
Season with salt and pepper.
Plate and serve with the remaining sliced onion and bread (knedlíky).

← More Czech Republic recipes 🗺 Explore another country