Hovězí guláš, a rich and flavorful Czech beef stew, is a dish whose fame has spread worldwide! Whether you have Czech roots, love exploring new cuisines, or simply crave a comforting homemade meal, this recipe brings the authentic taste straight to your table. Czech beef goulash with fluffy dumplings is a hearty, soul-warming dish sure to become a family favorite!
This recipe is also included in a list of the 30 best Czech foods!
➜ What is Czech goulash
Czech beef goulash features generous chunks of tender beef simmered in a rich, thick onion-based gravy. It is traditionally served with bread dumplings or fresh bread, then garnished with onions and a sprig of parsley or other fresh greens for the perfect finishing touch.
A glass of chilled beer is the perfect companion to this dish and should not be missed when serving!
Together with Svíčková or Rajská tomato sauce, this goulash is a staple of Czech cuisine.
There are many varieties of goulash across Central Europe, including Hungarian (the original home of goulash), German, and Slovak versions. Each country adds its own unique touch with slightly different ingredients. I learned this traditional Czechoslovak goulash recipe from my parents when Czechs and Slovaks still shared one country.
➜ Pronunciation
I recorded a short audio clip demonstrating the correct pronunciation of the Czech word guláš—spoken by a native Czech! In the clip, the first word is guláš, and the second is hovězí guláš, which means beef goulash.
➜ Ingredients
The key to a perfect goulash lies in the balance of essential ingredients: onions and meat in nearly equal proportions, classic Czech spices like dried marjoram and caraway seeds, and, most importantly, slow cooking to develop deep, rich flavors.
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
To make Czech goulash, you will need:
- Stewing beef–boneless beef chuck or beef shank, well-marbled, cut into 1-1.½ inch cubes. I love to use so-called Kližka here in the Czech Republic.
- Yellow onion–coarsely chopped, you will need slightly less than the weight of the beef.
- Pork lard–or vegetable oil such as sunflower or Canola.
- Caraway seeds–crushed or ground.
- Salt
- Black pepper–freshly groundk.
- Sweet Hungarian paprika–ground. I recommend adding a teaspoon of hot paprika powder for those who like a strong taste. The goulash gets a real kick with hot paprika!
- Tomato paste–do not use tomato passata or ketchup.
- Bay leaves
- Water–or beef broth for a richer flavor.
- Dried marjoram
- Fresh garlic–pressed or crushed cloves.
- All-purpose flour–to thicken the goulash. You can skip the flour since the large amount of onions will break down during long, slow cooking, naturally thickening the goulash. However, I add just one tablespoon of flour. The main reason is that it creates a smooth, velvety sauce that does not soak into the dumplings too quickly. To achieve this, I use a simple but effective thickening trick, which I will reveal later in the recipe!
➜ Instructions
The most important rule is that a delicious goulash starts with thoroughly processing the ingredients at the very beginning. The onions, like the meat, have to be fried brown and seasoned in the proper order. Only then will the goulash be exactly what you expect—with a distinctive flavor and vibrant color.
STEP 1: Peel the onion and chop it roughly. Cut the beef into 1-1.½-inch pieces.
STEP 2: Melt the lard or vegetable oil over medium-high heat in a pot with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Stir frequently to avoid burning. Finally, add the crushed caraway seeds and stir for another minute.
STEP 3: Add beef chunks, season with salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.
STEP 4: Turn the stove on medium heat, and add ground pepper, sweet paprika, and tomato paste. Fry for 1 minute while stirring. The base can’t get burnt, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.
STEP 5: Pour in water so the meat is almost covered. Add bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2–2.5 hours or until soft.
Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.
STEP 6: Once the beef cubes are tender, add a little flour to thicken the stew. This will help create a smoother, more cohesive sauce.
Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with a tablespoon of flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!
Feel free to skip this step, especially if you are sensitive to the gluten included in the flour.
STEP 7: Remove bay leaves, add crushed garlic, dried marjoram, and stir. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.
➜ Serving
Serve the goulash in a deep bowl with a piece of bread or warm slices of Czech dumplings (an iconic side dish!) arranged on the side of a plate. Top the dish with a few raw onion circles and sprinkle some green parsley for the final touch.
A less common side is pasta, typically elbow pasta (kolínka).
MY TIP: If you visit Prague, the capital of the Czech Republic, be sure to order guláš se šesti in a traditional pub. This phrase literally means “goulash with six slices of dumplings”—the typical portion bold Czechs expect when dining out. And, of course, do not forget to pair it with a chilled Pilsner beer for the full experience!
A fan of hearty stews? Then you must try this delicious Austrian goulash!
➜ How to store
If you have any leftover goulash, store it in an airtight container in the refrigerator for up to 4–5 days.
When reheating, warm the stew slowly on the stove, stirring occasionally. If the sauce becomes too thick, simply add a tablespoon or two of water to reach the desired consistency.
➜ Tips for the best goulash
- Add the marjoram to the goulash at the end of cooking, off heat.
- There is one unspoken secret: Czech goulash always tastes better the next day.
- Instead of water, cook the goulash with beef stock. The flavor of this lovely Czech meal will be even more decadent!
➜ FAQs
Cheaper cuts of beef such as beef chuck or shank (kližka) are the best for Czech goulash. The beef should be fat-marbled, else goulash will feel dry and not juicy.
Czech goulash is thickened with plenty of onions. Use almost as much onion as the beef weighs. Bohemian grandmas used to thicken goulash with bread, bread crumbs, a little flour, or even with one grated raw potato!
The key to tender beef goulash is slow simmering in a covered pot. Allow at least two hours of gentle cooking to break down the tough fibers and develop deep, rich flavors. Patience is essential—low and slow is the way to achieve perfectly tender meat!
More Czech dishes:
- Pork goulash
- Czech sausage goulash (burtgulas)
- Wiener Schnitzel – made with veal
- Šunkofleky – ham and noodle bake
- Braised beef cubes – slow simmered beef with garlic
- Beef roll ups – Spanelske ptacky roulades
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Czech Beef Goulash (Hovězí guláš)
Tap or hover to scale
Ingredients
- 2 pounds beef chuck or shank
- 1 ½ pounds onion
- 4 Tablespoons pork lard (or sunflower / canola oil)
- 2 Tablespoons tomato paste
- 1 teaspoon caraway seeds
- 2 Tablespoons sweet paprika powder Hungarian-style (optionally, add 1 tsp hot paprika powder)
- 4 bay leaves
- 1 teaspoon dried marjoram
- 4 cloves garlic
- ¼ teaspoon ground black pepper
- 2 teaspoons salt
- 1 Tablespoon all-purpose flour to thicken the goulash, optional
- 4 cups water (or beef stock)
Instructions
- Before you start cooking: Peel 1 ½ pounds onion and chop it roughly. Cut 2 pounds beef chuck or shank into 1 ½-inch pieces. Crush or grind 1 teaspoon caraway seeds.
- Melt 4 Tablespoons pork lard over medium-high heat in a saucepan with a thick bottom (I use a heavy iron cast Dutch oven). Fry onions until almost brown. Keep in mind, it takes time! Stir frequently to avoid burning. Finally, add caraway seeds and stir for another minute.
- Add beef chunks, season with 2 teaspoons salt, and fry them from all sides until a golden brown crust is created. Expect the meat releases some juices when fried. Stir frequently, and scrape off the burnt residue on the bottom of the pot with a wooden spatula. If necessary, reduce the heat or add a spoon or two of water.
- Lower the heat down to medium, and add ¼ teaspoon ground black pepper, 2 Tablespoons sweet paprika powder, and 2 Tablespoons tomato paste. Fry for 1 minute while stirring. The base can’t get burned, or else the goulash will taste bitter. Add 1-2 spoons of water to prevent burning.
- Pour in 4 cups water, so the meat is almost covered. Add 4 bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 2–2.5 hours or until soft.
- Check the goulash from time to time. Add some water if the level of liquid in the pot falls. When the gulas contains too much water, cook it uncovered at the end. The liquid will be reduced, and the gulas will gain a richer flavor and a nice red color. Stir occasionally.
- When the beef cubes are soft, add flour to thicken the stew: Take off the pot's lid. Using a small sieve, carefully dust the surface of the stew with 1 Tablespoon all-purpose flour. Do not stir. Cover with the lid and leave to cook for a further 15 minutes. Remove the lid and stir. The sauce will be just thick enough!
- Remove bay leaves, add 4 cloves garlic and 1 teaspoon dried marjoram Stir well. Season with salt to your liking. Cover with a lid and let it rest off heat for 10 minutes.
Notes
- The basic recipe makes 6 portions.
- SERVING: Serve the goulash in a deep bowl with a piece of bread or warm slices of Czech dumplings (an iconic side dish!) arranged on the side of a plate. Top the dish with a few raw onion circles and sprinkle some green parsley for the final touch. And of course, don’t forget chilled Pilsner beer!
- A less common side is pasta, typically elbow pasta (kolínka).
- Instead of water, cook the beef in beef stock, and the flavor of Guláš will be even richer.
- There is one unspoken secret: Czech guláš always tastes better the next day!
- STORAGE: If you have any leftover goulash, keep it in an airtight container in the fridge for about 4-5 days.
- REHEATING: Reheat the stew slowly on the stove while stirring. If the sauce is too thick, add a tablespoon or two of water.
Nutritional estimate pro serving
Note: This is an updated version of the goulash recipe that was originally published on 6/2021.
Taty says
Jesus loves you!!
Vicky says
I made this goulash recipe last night and it was fantastic! My boyfriend is Czech and he misses home cooking - he loved it! The only thing I changed was to add a bit of minced fresh garlic at the end with the marjoram.
I also used your recipe for knedliky, and together, they made a fantastic Czech dinner! Thank you for posting!
Petra Kupská says
Ahoj Vicky, thank you for your message and nice feedback! Minced garlic is a perfect enhancement; I think it makes the goulash taste even more Czech 🙂 Right, goulash goes best with dumplings, and I'm glad you had success with this dish! Best wishes from Bohemia, Petra
Tiana kastanek says
why did my beef end up being tough and un chewable? what could I have done wrong? did I cook too long in the pan before putting in my slow cooker?
Petra Kupská says
Thank you for reaching out. Depends on the type of beef. I usually use what's called a beef cut, which is meat from around the knee. Shank meat is cut from the leg above the knee to the shoulder or hip. The former is the cut for the forelegs and the latter for the hind legs. Because this area is full of connective tissue, the meat is quite tough.
Therefore, the meat needs to be slightly cooked for a longer period of time before it softens. It takes 2.5-3 hours - you always need to test the cut. The initial browning of the meat is quick at a higher temperature, this should not make the meat chewable. Hope this helps!
Mark says
just made this, i gave it a couple of tweeks to suit my taste, fantasric recipe, it reminds me if our trip to prague, dont want to cause an argument but czech goulash is better than hungarian.
David says
We went to Prague last month. Made this for dinner tonight, and it took me right back! An excellent recipe, very well described, and the results were delicious. Thank you very much!
Petra Kupská says
Thank you, David, for your nice comment! I hope you enjoyed your stay in Prague 🙂
Grace P says
I made this goulash, your knedliky, and your apple carrot salad for my family's Christmas dinner, and all the recipes worked perfectly! They were very easy to follow and the pictures were really helpful. All of the dishes turned out exactly as they should have, even though I had never made any of them before. I'm excited to try more of your recipes, thank you for sharing them!
Petra Kupská says
Ahoj Grace, thanks a lot for your lovely comment! I am glad to hear all the recipes turned out well and your family like them 🙂
Laura says
Very good recipe and super quick & easy to make! First time to make a Czech goulash as my heritage is Czech and was very impressed with the flavors - added an additional two tsps of paprika to spice up the flavor a notch
Petra Kupská says
Thanks a lot, and I’m glad the Czech goulash was a hit with your family! Adding quality paprika to a goulash is always a good idea 🙂 Best wishes, Petra
Gerardo says
Hi, the recipe sounds delicious, I have a question: could I serve it with the potato dumplings instead of the bread ones?
Petra Kupská says
Hi Gerardo,
Thank you for reaching out!
The Czech goulash is best suited to bread dumplings, they are fluffier than potato dumplings, which are denser. Potato dumplings go great with roast duck or goose, or with roasted pork and sautéed spinach.
Try it, though, you might like the combination of beef stew and potato dumplings!
Kristina says
Your recipes bring back so many memories of my grandmother cooking for us in Australia, love goulash and dumplings she would also have make a side dish of cabbage with caraway seeds . Then for breakfast we would have the left over dumpling fried with eggs. YUM. Thank you
Petra Kupská says
Thank you, Kristina, for your lovely comment. Just as you write, goulash with dumplings, and leftover dumplings then fried until golden brown for breakfast with eggs. Typically Czech!
Jitka J. says
Oh, Kristina, you brought back a lovely memory. My grandpa used to make us fried leftover dumplings with eggs all the time. He called it opecany. Nowhere else have I seen or heard of this dish, and completely forgot about it. Thank you 🙂
Petra Kupská says
Jitka, the word opecany could really translate as fried 🙂 Leftover dumplings with eggs, that is "knedlik s vajickem." My dad was a master at making this dish in our house too! 🙂 In case you would like the recipe: Czech dumplings with eggs
Kylee says
I’ve been trying to get in touch with my Czech heritage through cooking and your site is a gift! This recipe is a favorite I’ve made many times. It’s so different from the usual beef stews here in the US in the best way possible. I ordered good imported sweet paprika and I’m so thankful I did. What a difference in taste to what I get at a grocery store around here.
Barbara says
Please give your recipe for the dumplings! Thank you.
Petra Kupská says
Hi Barbara, here are the recipes for Czech dumplings:
Bread dumplings - made with yeast, perfect for goulash and Czech sauces
Potato dumplings - made with shredded boiled potatoes, excellent for poultry or braised beef with sautéed spinach, slow-cooked pork roast
Marketa says
This looks interesting, I have never made goulash adding marjoram and raw garlic at the end, I will try it soon. Step 7 of the summarised recipe (bottom of this page) does not mention garlic, I think it has been accidentally not included.
Petra Kupská says
Hi Marketa, thank you very much for your sharp eye. You're right; in the recipe, I forgot to include information about when to add garlic to the goulash, I have fixed it. Thank you once again!
Jitka J. says
How long would you cook the beef in a pressure cooker (papinak) and would the results be just as good? Just trying to save some time 🙂
Thank you for your recipes<3
Petra Kupská says
Ahoj Jitka, I totally understand the time-saving point! 🙂 I think the stew will be just as good as if you cooked it slowly. The beef goulash in the papinak pressure pot should take no more than 45 minutes to cook, depending on the size of the meat cubes. Fingers crossed that the goulash is a success!
Ruda Vodička says
Ahoj Petro! Narodil jsem se v Českých Budějovicích, ale vyrůstal jsem v Kanadě. Mám maminčin český receptář Kuchařka Naše Vesnice, ale převést to do severoamerických kuchařských norem není ani přes mou plynulost češtiny rychlé ani snadné. Dnes používáme vaše recepty na guláš a knedlíky. Moje maminka vařila hodně českých jídel, ale maminka má teď Alzheimers a nemůže mi pomoct s českými recepty. Můj kanadská manželka a naše dvě malé děti jsou zaujati českým jídlem a kulturou, takže se propracováváme k receptům, hlavně díky vašemu webu a díky tomu, co mohu vyčíst z receptů od maminky. Děkujeme, že jste si našli čas a úsilí zpřístupnit české recepty anglicky mluvící veřejnosti. Vaše děti odvedly skvělou práci při překládání! Je vidět, že jste vzdělaná a kulturní rodina a my vám za to děkujeme.
Anicka Cooklikeczechs.com says
Zdravim, Rudo! Moc Vam dekuji za mily komentar. Toho s Vasi maminkou je mi lito, ale je hezke, ze ceske pokrmy varite i s detmi nadale. At Vam stale chutna! 🙂
Petra G says
Souhlasim s Rudou, nektere ingredience nejsou v zahranici k dispozici (napriklad hladka / hruba mouka) takze vysvetleni v anglictine a jake nahrazky jsou nejlepsi je super helpful! Petra na hrad!! 🙂
Anicka Cooklikeczechs.com says
Velmi dekuji, Petro! 🙂
anita Freilich says
I am thrilled to receive the receipe for the marbled babovka. I was born in Prague 95 years ago and ate this babovka when growing up. Have been hoping for this receipe for years. Can't wait to bake it. Have my mother's bund form that is over 95 years old and brought from the Czech Republic.
You made me happy. Anita Freilich
Petra Kupská | Cook Like Czechs says
Anita, your message truly touched my heart.
How special that you still have your mother’s bundt form after all these years, and that it’s going to be used to bake babovka again! ❤️ I hope it brings back many sweet memories of home. Wishing you a joyful time baking, and thank you for sharing your beautiful story with me. Petra
Alice says
Hi, looks great!!! Can I prepare it all and then put it in the crockpot to cook slow?
Anicka Cooklikeczechs.com says
Dear Alice, the crockpot is a great idea, but you must fry the meat and onions beforehand as I describe in the recipe. Then transfer to the crockpot, where the stew will simmer until tender. Good luck!
Mathys says
Hello ! This looks delicious 🙂 do you know if I can replace water with beer for example ? I ate one in Prague and that was wonderful !
Laura says
Thank you so much for your website! Our favorite Bohemian restaurant close a few years ago, & I've been looking for simular recipes ever since. Made your goulash last night & it was wonderful! Can't wait to try your Liver Dumpling Soup! It was a favorite!
Anicka Cooklikeczechs.com says
Ahoj Laura, thank you for your comment and kind words! I am delighted to hear you like the recipes - hope the Liver Dumpling Soup will turn up to your expectations.
Greetings from the Czech Republic.
Joe DeWeese says
I have made this recipe several times. Today the temperature dropped to-1°, so Gulas seemed a perfect choice.
Looking forward to my trip to Czech Republic in a month. Love the food.
Anicka Cooklikeczechs.com says
Thank you for your comment, Joe - I am delighted to hear that! Wow, enjoy your trip! 🙂
Petra G says
I'm Czech living in the UK and not big into cooking. I have made few goulashes before but this one was not only the best goulash I've made, it was also the best goulash I've ever tasted! I was so happy with it! The czech dumplings turnout really well as well (first time I made it from scratch - used to buy them in the Czech Republic but since you can't get them here in the UK, I had to bite the bullet) I love your recipes, Petra - so easy to follow and always great results, thank you!
Anicka Cooklikeczechs.com says
Hello Petra, thank you for your comment! I am so happy to hear that the recipe turned out that well - congratulations! 🙂
Bob M says
I have a question - I purchased some goulasch mix at a store in Prague a few years ago and it made the best goulasch. I have been trying to make it from scratch and am wondering about the use of coriander vs marjoram - I see that your recipe uses marjoram - can coriander be substituted/added to your recipe? Thanks very mcuh!
Anicka Cooklikeczechs.com says
Hello Bob, thank you for your comment!
You can certainly substitute coriander for marjoram, as both are commonly used to flavour meat.
Eden says
I've never left a review for a recipe before, but here I am! I made this last night along with your bread dumplings, having not eaten Czech guláš in over 10 years, and it tasted so close to the memories I have of the dish that it brought me to tears. Thank you so much for this recipe, it is firmly in my favourites folder now - next I must make your Svíčková (another dish with fond memories for me!)
Anicka Cooklikeczechs.com says
Dear Eden, thank you for your feedback and kind words - I truly appreciate that you found the time to write this comment! 🙂
Hope the Svickova will turn out up to your expectations. Fingers crossed!
Quinn says
I wanted to show my non-Czech friends some examples of goulash, love your recipe!
I was taught by my grandma to make it 1:1 ratio on onion to meat; and to use bread to thicken it. I love that you actually listed how to put together the "traditional" spices (since most Czechs will just go and buy the premade mix, hahaha!) 10/10
Petra Kupská says
Thank you, Quinn, for your kind comment! The amount of ingredients and the way the goulash is thickened change over time. Your grandma was a wise woman; Czech goulash really does need about a 1:1 ratio of meat to onion, plus thickening with bread is one of the favorite methods! Otherwise, I am glad the goulash turned out well!
Jenn says
I visited Prague this week and had to try to make Goulash after trying it at a restaurant. This recipe is so good!!! So happy I can now make this at home!! Thank you!!
Petra Kupská says
Aww, thank you, Jenn, for your kind feedback! Happy to hear you like my recipe. I hope you enjoyed your time in Prague!
ROLAYNE VANUITERT LAMBRICK says
Thanks for sharing this recipe! My whole family loved it! It tastes exactly like the Goulash we get from a Czech restaurant we love called the Bohemian.
Petra Kupská says
Thank you, Rolayne, for your kind feedback!
Lorie says
Hi Petra,
Thank you for making these receipts so American friendly. My husband
is Czech and his family moved when he was 5 and they eventually ended up in Arizona which is where I was born and raised. His parents live 2 minutes away by car or 10 minutes walking so we get together at least once a week with my son and grandson. I made my goulash from a packet, the only way I knew how and my mother-in-law made the dumpling. My father-in-law was not all that impressed.
He said it needed more onion. I signed up to your newsletter because I am determined to be able to make dumplings that are edible before I die. I am 56 and was starting to give up hope. The last ones I make were ok but they were too dense and there was something a miss with the overall flavor. I signed up for your newsletter and I tried it again with your receipts and OMG by far the best goulash and dumplings I have ever made or eaten. They were better than we had when we were visiting family in Prague. My father-in-law even went back for seconds and thirds.
Anicka Cooklikeczechs.com says
Hello Lorie! Your comment fills me with so much joy - I am so happy for you!!
It is great to hear the dumplings were such a success. And good luck on any other recipes in the future!
Greetings from the Czech Republic.
Natasha Ibrahim says
So delicious!!! We followed all the tips & explanations of the steps & it turned out amazing. Thank you for sharing this recipe!
My sister said this dish was her favorite to have eaten after visiting multiple European countries & trying various dishes; the goulash in Prague was her favorite. That inspired me to find a recipe and try to make it. My and I are happy to have found it this recipe and gotten to try it!
The only issue we had was finding ground caraway seeds. We were having a hard time grinding up the whole seeds, so we just used whole ones. It was no problem in the end.
Nancy says
Wow, wow, wow!!!! This was fabulous!!!!! 5 star goulash! I rendered some of the fat from the chuck roast to brown the onions for extra flavor, used whole caraway, beef stock, and added the marjoram and garlic before simmering for a couple hours (in the oven). Just like my mama!!!!! Amazing, and thank you so much!
Petra | Cook Like Czechs says
Hi, Nancy,
Thank you for the praise! I'm really glad you enjoyed my goulash recipe, and I think that it's even better you tweaked it to your liking. Even better that you made it like your mom!
Good luck with future recipes,
Petra 🥰
Elizabeth Hilton says
Made this last Christmas and it was such a hit and a lovely reminder of visits to Prague! Family have asked for it to be a yearly tradition. I wonder could I freeze this if I make in advance?
Petra | Cook Like Czechs says
I’m so happy to hear it turned out well, especially for Christmas, and that it brought back such fond memories of Prague! And yes, you can definitely freeze it. I’d recommend not keeping it frozen for longer than 2 months, though, as the beef might lose some flavor over time.
Carl Musial says
This is a great dish, wasn't able to make the dumplings, my wife is Celiac and can't have wheat. Gluten Free flour just doesn't work, otherwise delicious 😋
Petra | Cook Like Czechs says
Sorry to hear that it didn´t work. Maybe slightly different amounts could work. Though I am glad that you were at least able to enjoy goulash.
Good work and happy cooking 🙂
Annette says
Growing up with Bohemian Czech grandparents, family occasional meals were mostly pork, sauerkraut and potato dumplings (which none of us grandkids would eat). A trip with my sisters a few years ago to the Czech Republic to look for ancestral homes (at our age, most ancestors are found in cemeteries or their names on war memorials) introduced us to so many more Czech dishes! A friend in Prague cooked us a fabulous dinner that included Cesky Gulas and knedlicky. He sent several packets of the flavoring mixture home with us along with a supply of caraway seed. We made the Gulas every 3-4 months for ‘family dinner’ and when we ran out. Of spice mixtures, I found a recipe that included BOTH marjoram and caraway…and all the onions. Very similar to yours, though I cook mine in a cast iron dutch oven IN the oven for 3-4 hours at 275. Need to add a little liquid from time to time, but I find it easier to maintain temperature this way.
Thank you for the recipe…I’m making this today and soon my kitchen will smell fabulous!
Petra | Cook Like Czechs says
That sounds like such a wonderful journey, and it is great that you’ve embraced so many Czech dishes! I love that you’re making the Gulas with a personal twist. After all that is how every family has their own variation of the recipe. Your kitchen must smell amazing already!
Enjoy your cooking, and I’m so glad my recipe could be a part of your traditions!
Joanna says
Ahoy,
I have cooked this recipe so many times my husband absolutely loves this dish.
He comes from Liberec Czech Republic. Im an Aussie & love to cook these traditional dishes for him & our family .
His Grandma cooked this when he was little boy.
Thankyou for sharing 😊 your recipes
🥰🥰🥰
Petra Kupská says
Ahoj, it is so sweet that you are making these meals for him.
You are welcome. I am glad they are usefull to you😊 And thank you for sharing.