Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

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

Directions

  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).
Most Helpful

2 5

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.

5 5

I followed the recipe almost exactly (with the addition of some garlic) and it came out delicious. It was falling apart with just a fork and the onions caramelized perfectly. Thank you.

4 5

This is a good recipe. I used a 1/2 of an arm roast that I cubed up. We served this over mashed potatoes, but I want to serve over some tiny dumplings next time. This is a nice recipe, thank you for sharing with us.