Beef Goulash (Hovězí guláš)

week48.pngThis dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Czech”. As soon as I saw this recipe, I got excited because it reminded me of when I was in Prague and saw this dish everywhere and no matter how many times I ate it, I wanted more.

  • Servings: 6
  • Difficulty: easy
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Summary

  • Preparation Time: 10 minutes
  • Cooking Time: 2 hours, 5 minutes

Ingredients

1/4 Cup Cooking Oil (I used Canola)
2 Large Onions
4 Garlic Cloves
2 tsp Caraway Seeds
1 Tbsp Hungarian Paprika
3 oz Tomato Paste (half a can)
1 Tbsp Sugar
2 lbs Beef, cut into 1 inch cubes
1 Tbsp Kosher Salt
Freshly Ground Black Pepper, to taste
1 Cup Plain Breadcrumbs *might require more, see note in steps
2 tsp Marjoram
1 – 2 Tbsp Cornstarch (medium)
1/2 Onion, chopped for garnish (optional)

Steps

  1. Heat Oil over high heat in a large pot.
  2. While Oil is heating up, chop 2 Onions and mince the Garlic.
  3. Add chopped Onions to Oil or Lard. Cook until starting to caramelise (5 – 7 minutes), stirring to keep from sticking.
  4. Turn off the heat and add minced Garlic, Caraway Seeds, Paprika, Tomato Paste, and Sugar. Stir to combine.
  5. Turn heat to medium and cook for 1 additional minute.
  6. Add Beef, Salt, Pepper, and 8 cups Water. Stir to combine.
  7. Turn heat to high. Cover the pot with a lid but leave it slightly ajar to allow steam to escape. Bring to boil.
  8. Lower heat to low or medium low to allow a gentle boil. Cover the pot with a lid but leave it slightly ajar to allow steam to escape. Cook for 1 hour 15 minutes to 1 hour 45 minutes depending on beef, stirring and checking every 15 – 30 minutes. My stove require the temp to be on the lower side of medium low and took 1 1/2 hours.
  9. Stir in Breadcrumbs, making sure to get rid of all the clumps.
  10. Stir in Marjoram. Turn heat to medium or medium high.
  11. Add more water if Goulash is too thick. If the Goulash is too thin, stir longer or add more Breadcrumbs.
  12. If after stirring for 5 minutes, the Goulash is still too thick, take 1/2 cup of the Goulash, mix in the cornstarch very well to make a slurry, and add to Goulash.
  13. Bring to boil. Stir for 2 – 3 more minutes.
  14. Either serve right away with the sliced or diced Onion as garnish or refrigerate to eat it the next day. If you eat it the next day and it is too thick, add more water.

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