Hovezí Guláš/ Beef Goulash

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READY IN: 1hr 40mins
Recipe by Czech Chef 88

This is one of those Czech classics that you just cannot go without. Nothing like a winters evening and the smell of Gulas coming from the kitchen. Every family and individual has a slightly tweaked recipe to the next. Gulas originated in Hungary where it is one of the national dishes. It is a national dish in the Czech Republic as well as Slovakia and is very popular in Poland, Austria, Croatia, Serbia, Romania and a few other countries. The slang term 'Guláš' in Czech means something along the lines of 'a mess' or 'disorganized' - something this stew may look like but the taste is to die for! Feel free to add anything else you would like to the Gulas as this is how this food originated, it was the perfect meal to prepare for the poor who could make it using anything at their disposal and it is a great way to clean out the fridge if you do not know what to do with some of your vegetables.or meats. If you have it available, you can use Goulash Paste instead of tomato paste.

Ingredients Nutrition

Directions

  1. Begin by heating up olive oil in a large pot.
  2. Chop onions semi-finely and add to the large pot. Saute the chopped onion on medium heat until nice and brown, add the cumin and saute for a further 2 minutes.
  3. Stir occasionally ensuring the onion does not burn. Once golden brown take off heat and let it rest covered for approximately 10 minutes.
  4. Meanwhile, clean meat and chop into approximately 2cm cubes.
  5. Put pot back on heat and add meat to pot and cook until meat has browned.
  6. Add salt, pepper, sweet paprika, hot paprika, crushed tomatoes, tomato paste and mix well and saute until all is well combined.
  7. Add bay leaves and ensure that the tomato paste does not begin burning so ensure you are watching out and mixing accordingly.
  8. Add beef stock and mix well. Cook on medium heat until the meat is tender.
  9. Gut the bell peppers and dice into approximately 2cm by 2cm pieces. Add the cut up bell peppers to the pot once the meat is nice and tender.
  10. Cook until the bell peppers become tender but not too tender so they have somewhat of a little crunch to them.
  11. Add marjoram and cook for a further 5 minutes.
  12. Take the pot off heat and let the Goulash rest for about 10 minutes.
  13. Serve in a more traditional way with, dumplings (knedle), halusky/galuski, spaetzle, pasta, rice, tarhonya, bread OR a more non traditional approach like, cous cous, quinoa, any other grains OR simply on its own.

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