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Authentic Czech Goulash-Beef Stew Recipe

I’ve had many versions of goulash all over the Czech Republic and in Budapest. Sometimes it’s more of a soup and sometimes it’s more of a stew. You can adjust it to more of a soup consistency by adding an additional cup of beef broth.
This is the simplest variation of this dish I know of, and I like it because is does not use lard, as many of the typical recipes. If you want to make it a bit more authentic, you can substitute lard for the vegetable oil.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Czech
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Beef Chuck cut into medium size cubes
  • 1 lbs of White Onion sliced thinly on a mandoline
  • 1/3 cup of Vegetable Oil
  • ½ cup of dark Beer
  • 1 Tbsp of Salt
  • 2 Tbsp of Sweet Paprika you can mix some Hot Paprika in if you want some heat.
  • 2 tsp of Marjoram
  • 4 cloves of Garlic crushed
  • 1 tsp of Caraway Seeds
  • 1 can of Tomato Paste
  • 2 cups of low sodium Beef Broth
  • 2 slices of stale dark Bread cubed

Equipment

  • Large Pot

Method
 

  1. Brown off the meat in the hot oil, remove the meat and set aside and then add the onion and garlic and caramelize the entire mixture.
  2. Add back the beef, then add the beer and cook until all of the beer is evaporated. Now add the spices and mix well. Add the tomato paste, beef broth and bring to a boil.
  3. Lastly add the cubed bread and cook for 1 to 1 ½ hours until the oil has separated.
Serve garnished with a few onion rings, sour pickles and mashed or boiled potatoes or dark bread.

    Notes

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