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Czech pork goulash recipe.

Czech Pork Goulash Recipe

This is a simple recipe for a delicious Czech-style pork goulash. It tastes best made with pork shoulder, slightly spicy thanks to sweet paprika and caraway seeds. The goulash comes together in under an hour and a half and pairs great with pasta.
Course Main Course
Cuisine Czech
Keyword Pork Recipes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 253kcal


  • 1 and ½ pounds pork shoulder (675 g) whole
  • 1 Tablespoon tomato paste
  • 3 onions
  • ¼ teaspoon black pepper ground
  • 1 Tablespoon sweet paprika ground
  • 1 teaspoon caraway seeds
  • 3 cloves of garlic
  • 1 and ½ teaspoons salt
  • 1 and ½ Tablespoons pork lard or table oil, such as sunflower or Canola
  • 1 Tablespoon all-purpose flour
  • water to cover the pork


  • Cut the pork into 1 inch (2-3 cm) cubes—season with salt and pepper.
  • Peel and finely chop the onion. Crush or press the garlic cloves.
  • Heat the lard in a broader, higher-sided pan and fry the meat in it. If it releases its juices, it's okay. Let it simmer and wait until the meat cubes get a golden crust on all sides. Do not forget to stir the meat. Remove the roasted pork from the pan and set it aside.
  • In the same fat, fry the onion over medium heat. If the onions tend to stick to the bottom of the pan, baste them with a tablespoon of water. The onions should be sautéed within five minutes.
  • Return the meat to the fried onions, add the caraway seeds, crushed garlic, ground paprika, and tomato paste. Stir and sauté for a minute (do not stop stirring).
  • Cover with water until the meat is about ¾ submerged. Bring to a boil, then turn the heat down to a minimum. Cover with a lid and simmer for just under an hour. The meat should be almost tender - test with a fork.
  • Add water to the pan so that the meat is almost submerged. Stir, bring to a boil. Dust the surface of the goulash with all-purpose flour using a sieve. Do not stir! Cover with a lid and let the flour steam inside the pot over low heat for 15 minutes. Then turn the heat down to low again.
  • Remove the lid, stir the goulash and add salt to taste. And we are done!


  • SERVING: The pork goulash is served warm; it tastes best with pasta. The typical Czech pasta shape suitable for this type of goulash is elbows. Goulash also pairs well with boiled potatoes, bread dumplings, or a slice of fresh bread.
  • Do you like spicy goulash? Then add ½ teaspoon of hot paprika to the base. The flavor of the goulash will then be close to that of the Czech pub goulashes (hospodský guláš) that are usually served with a glass of draught beer.
  • Plain flour added at the end of cooking will thicken the goulash just enough. Make sure you sprinkle it evenly over the surface in a thin layer to prevent lumps from forming.
  • I made this pork goulash in a cast-iron pan with a lid diameter of 11 inches (28 cm).
  • A rule of thumb: goulash that you leave to rest until the next day tastes even better!


Calories: 253kcal | Carbohydrates: 12g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 988mg | Potassium: 574mg | Fiber: 2g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg