Beef Goulash (Czech)

READY IN: 2hrs 20mins
Recipe by lucid501

This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague.

Top Review by SarahP12

Not really the greatest. It will do in a pinch, but it's not authentic Czech Goulash (I am Czech, born in Prague). There isn't even MARJORAM in this recipe, which is a MUST in Czech Goulash. There is also no green pepper in Czech Goulash and one onion isn't nearly enough.

Ingredients Nutrition

  • 680.38 g beef, cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
  • 29.58 ml oil or 29.58 ml fat
  • 1 large onion, diced
  • 1 green pepper, coarsely chopped
  • 29.58 ml paprika (to taste)
  • 7.39 ml salt
  • 118.29 ml water


  1. Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
  2. Add paprika and blend well. Add meat, green pepper, salt, and water.
  3. Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
  4. Add more water if desired, although mixture should not be overly soupy when finished cooking.
  5. Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).

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