Prep: 30 min.
Cook: 2 hrs. 15 min.
Total: 2 hrs. 45 min.

2 medium size onions
1/4 cup of oil
2 tsp caraway seeds
3 tsp granulated sugar
3 tsp Hungarian paprika
4 cloves of garlic
3 oz. tomato paste
2 lb. beef stew
1 1/2 Tbsp salt
8 cups water
1 tsp beef base (optional)
1 cup breadcrumbs
2 tsp marjoram

1 finely chopped onion

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126 Responses to Beef Goulash – Hovězí Guláš

  1. michael hodges says:

    Hi Kristyna, the goulash looks great, just sent off to hungary for my noble sweet paprika and hoping to make this recipe soon. just one question- here in the uk we dont seem to be able to get beef paste…..what can i use intstead.

    regards michael

    • czechcookbook says:

      Hi Michael, you can use drops of Maggi or Beef bouillon 😉 Healthier bouillon is the one without monosodium glutamate. Good luck!

    • czechcookbook says:

      You can even do it without any beef base and it will still be great! My mom doesn’t put any in.

    • Randy says:

      I made this for me and my g/friend with some small changes. I made Spaetzel for the dumplings (much easier) and put a spoonful of sour cream on top to finish it off. She had two helping and had that look in her eye like “would it be bad if I licked the plate clean.
      Great dish!!!

      • czechcookbook says:

        Sounds yummy! 🙂 Steve loves to lick the plates. 😀 I am glad you enjoyed it. 🙂

        • Joseph says:

          Hi there. Great video, let’s see if the Prague boys can be fooled tomorrow.

          I noticed some recipes use red wine and no tomato paste, what are your thoughts on this?

          • czechcookbook says:

            Did you fool them? 😉 I would be curious to know. I have never tried it with red wine. I would still stick to tomato paste though.

  2. michael hodges says:

    found some on amazon, waiting for it to arrive then i can get cracking and make my goulash……thanks

  3. michael says:

    made it tonight and was fantastic and the wife enjoyed it too. however we thought 2 tbls of salt too much but that’s a personal thing. i managed to source some noble sweet paprike here & a lot ceaper than sending off to hungary. thanks again


    • czechcookbook says:

      Great! Yes, some people like less salty, some like it more salty. Maybe you can next time skip that beef base, which adds more salt. 😉 I am glad you found sweet paprika.

  4. michael says:

    not ceaper, should be cheaper

    • michael says:

      Hi Kristyna, just wondering if you would recomend using pork instead of beef & if so what do i need to do differantly

      regards michael

      • czechcookbook says:

        Hi Michael, pork will cook much faster than beef, so definitely it will be faster. And I would skip on beef base. We do make another type of goulash called Segenin with cabbage and we use only pork in that one. I have never tried it with pork, but why not 😉
        I was recently making beef goulash and didn’t have all 2 pounds of meat, only less than 1.5lbs and it came out also salty. So I wonder if you guys also used less meat.

  5. Ujala says:

    Hi, thanks for the video – it was very helpful. I made this last night and just had two comments. It turned out very salty, next time I will only use half the salt. It also took a really long time to get the meat soft, I left it on the stove for more than 2 hours and even by the end it wasn’t that tender. The meat was good quality, so I’m not sure why. Maybe it’s because I live at a higher elevation.

    Other than that – the flavor turned out perfect and I’ll definitely be making it again. Thank you!

    • czechcookbook says:

      Thank you for the comment. I appreciate it. Did you use the requested amount of meat? When I didn’t have enough of the meat and use same amount of salt, it was salty for me as well. It has to be exact same amount or more of the meat required to taste good. That is strange it took you so long. It might have been older cow. Sometimes you just can’t tell when you buy the meat. I really like the ball tip. That one takes faster to cook. Once I combined two kinds of meat and ball tip was done much faster and the other kind took forever to cook. Good luck next time 😉

  6. Marty says:

    I spent a week in Prague in 2012 and had this dish. Your recipe was right on. My daughter agreed. My wife also loved it.

  7. Liv says:

    I’m from Czech republic and we do gulash just with lot of onin, beef and paprika. if you have enought of onions you don’t need a bread or flour. Actually I’m not sure what is doing a tomato paste in gulash because our hungery grandmom does realy just meat, onions, hungery paprika, water and lard. just saying I don’t want to make “hates”. Just saing my opinion.
    Good taste 😉

    • czechcookbook says:

      It is great to know how other nations make goulash 🙂 I have no idea why we use tomato paste. It could be that other families don’t use it. Even when we go to any Czech restaurant in Czech Republic, goulash is always different. They mostly not use the bread inside. Our family just like it with the bread. 🙂

    • Eugene Spatny says:

      The original goulash has no tomatoes or bread in it. However, there are many recipes, a lot of them have tomatoes in it.Original Hungarian goulash has none, and contains nocchi (noky in Czech). Itt depends really where you live

  8. Efie says:

    I really love goulash especially in a bread bowl.I always eat it at the Husa restaurant in Prague.I am very happy because I have your recipe now. I will cook it tomorrow. I also would like to learn how to cook a chez sour cabage soup with sausage and the bread recipe for the bread bowl.

  9. edwin prochaska says:

    I made this and it turned out runny like soup. Isn’t goulash supposed to be thick. What happened?

    • czechcookbook says:

      I am really sorry to hear that. Did you let it cook long enough to give the breadcrumbs chance to thicken the sauce? It is not lost. You can try to put it back on stove and cook it longer. I had another person saying same thing and after he let it cook longer it did thicken up. It should. You can try it and let me know please. I hope I can help you out with this. I also just added a note on the video about this, so hopefully anybody in the future can avoid this. If there is anything else I can help with just let me know. I will be happy to assist. 🙂

      • czechcookbook says:

        Edwin, I just made it today using store bought breadcrumbs – Progresso and it turned out very runny. Now I know why you had this problem. I looked at the ingredients on the box and it has nothing to do with bread. 🙁 I had to put whole cup of Progresso breadcrumbs to have the right texture. I am sorry about that. I will update the video.

    • Eugene Spatny says:

      Don’t use too much water or other liquids, just enough to prevent scorching the meat. Otherwise the breadcrumbs would thicken it. I even tried finely ground carrot with good results.In any case, goulash shouldn’t be really all that thick and I think tomato paste does improve the taste.

  10. edwin prochaska says:

    We doctored it up with a little flour and water and that seemed to thicken it up. It was very good. Thanks.

  11. Andre says:

    Hi Kristyna,

    I made this tonight along with the Dumplings and they both turned out fantastic. Just like on our visits to Prague while we lived in Europe. Many thanks for your excellent videos and website. Following along with the videos made it very easy. Can’t wait to try another one of your recipes.

    Cheers from snowy Ottawa,

  12. William says:


    Já vám mnoho krat děkují za recept! Bydlel jsem v Česku dva roky, a chystá se mi toto jidlo. Rád vařím, ale je těžke najít dobré recepty, které jsou jednoduche na sledovaní (a s Americkym measurements a ingredients). Jak budu mít čas, tak toto uvařím. 🙂 Těším se!

    A mluvíte Anglický vyborně. Chtel jsem jenom cvičit svou čestinu zas (není hodně příležitost napsát Česky,

    Tak, děkují zas!

    — William

  13. Caroline says:

    Hi there!

    I remember loving the goulash and bread dumpling each time I’m in Cesky Krumlov and now that I saw your video, it has given me hope to recreate it!

    2 Questions:
    1) Is it possible to substitute caraway seeds? It’s not too easy to find that in Singapore. Cumin perhaps?

    2) What do you think is going to be the result if I used cake-flour instead of Wondra? I can’t get that either and don’t think I want to make an international order to ship Wondra in.

    Thanks again and please keep making more videos for me to relive my beloved recipes in Europe!

    • czechcookbook says:

      Hi Caroline. Thank you for your nice comment. 🙂
      1: You can just skip the caraway seeds. Cumin taste very different.
      2: Wondra flour is more coarse than regular flour. That is why it is great for dumplings. I never tried it with regular flour so I am not sure if that would work. Try to look for flour that is little more coarse but it has to be white. I hope you will be able to find some. Maybe you can find locally or online European store. Good luck and let me know if you have any more questions. Happy cooking! 🙂

  14. Travis says:

    I’m proud to call my self a Czech Descendent from my family In the Czech Republic and my great grandmother made beef goulash almost the same way as this recipe but this recipe was Absolutely amazing my family loved This recipe and it was a recipe to have it again Děkuji mockrát

  15. Ruthie says:

    Hi Caroline, we hosted a foreign exchange student from the Czech Republic and went t visit her last summer. HEr family served us goulash and dumpling and that is all I can think about. We took her to New York and there is a Czech resturant there and also had the goulash and other czech meals. I am going to try my attempt at goulash and dumplings. Can’t wait to try

    • czechcookbook says:

      Who can resist the goulash. 🙂 Let me know how it goes. If you have any question I would be happy to help. 🙂

  16. Paula says:

    Can you tell me the cut of beef you used? I saw up above on recipe ball tip can be used. I’m not familiar with that. After looking at the store they just had full roasts

  17. Liz says:

    Thank you so much for this recipe and this website. I did a study abroad term in Prague while I was in college, and I have been trying to replicate the dishes I had there. This is one of my absolute favorites and I’m so happy to finally find a recipe that matches what I remember. My husband and I have had so much fun cooking your recipes, and it has allowed him to finally try all of these Czech dishes I keep talking about 🙂

    I look forward to trying more of your recipes! It reminds me so much of the wonderful time I had in the Czech Republic! Děkuji!

  18. I love this web site , Great things that remind me of my Grandmothers kitchen Thank you Thank You Thank You Randy

  19. Adelia says:

    ahoj Krystino,

    Since I left Prague few years ago, it is a bit hard for me to find Hungarian (sweet) paprika. Is it ok if I used normal smoked paprika? děkuji moc!!

    • czechcookbook says:

      Smoked paprika has very strong flavor and honestly I don’t like it at all. It changes the flavors a lot. If you live in USA you can order the Hungarian paprika in my amazon store. I hope you will be able to find sweet paprika.

  20. Ulvis Zirnis says:

    Cheers from Latvia! Made this, turned out very, very tasty (and to be honest, quite cheap).

  21. Candice says:

    My husband lived in the Czech Republic during his years as a student and raved about the gulas. I found your recipe online and made it for him and he said that it was even better than what he had eaten before! My 8 year old son also loves this recipe! I have a hard time following directions, but you make it very easy to understand what to do and it turns out perfectly! Thank you for sharing a recipe that has become a treasured meal for our family.

  22. Michael says:

    If I were to replace some of the water with Czech Beer, overall would that make it taste better?

    • czechcookbook says:

      I have never tried it, but some people do it and enjoy the taste. You can definitely try it. 😉 If you do, please let me know. 😉

  23. Michael says:

    This was amazing! I have been trying various Czech gulas recipes the past year and nothing reminds me of what my grandmother used to make until I made this. Great job!

  24. Maggie says:

    Will this keep pretty well in the fridge overnight? I’d like to make ahead of time for a potluck and warm up in a crock pot. I’d like to make dumplings ahead of time, too. How do you suggest making those ahead of time then warming up? (or should they really be eaten fresh?)

    Thank you! Even if I don’t end up making this for the potluck, I will definitely try another time. To make my Czech dad proud!

  25. Laura says:

    Thank you for your recipe and video!

    I’m not sure where to buy Hungarian paprika and I would assume it is quite different from regular paprika. It looks like it can be ordered on, but is it the “hot” kind that I want? Just want to be sure I order the right one 🙂

    I am so very excited to try your recipe. My husband and I took our 2nd honeymoon in Prague and fell love with the Czech people, food and beer. I plan to make this recipe as a surprise for his upcoming birthday as gulàs was his favorite dish 🙂

    Thanks again!

    • czechcookbook says:

      Hi Laura, yes, you can order it on Amazon. You are looking for the one that is not hot. It is called Hungarian sweet paprika. You also don’t want smoked paprika since that is very strong and different flavor. That is sooo wonderful you are going to make it for your husband as a surprise Birthday dish. I hope you both will enjoy it. 🙂

  26. Joanne Sawyer says:

    I tried your beef goulash and dumpling recipes for dinner tonight. Unfortunately my husband was delayed and didn’t arrive until 9pm. I served him the beef goulash and dumplings. First he said, this is good. Then he said this is REALLY good. Then, this is REALLY, REALLY good. Then, he asked, why did you make this on a Monday night–this dish should be for company! I think he liked it, Kristyna! Especially the beef goulash because I have made dumplings before–but making your recipe in the bread machine was much better. Dekuji

    • czechcookbook says:

      Aww, that is so sweet! 🙂 This is why Steve always proposes to me. 😀 Yes, I love making dumplings in bread machine. All the work is done in the machine. 🙂

  27. Lynn says:

    I have just discovered this recipe and it takes me back… We have a Czech restaurant close by but I want to be able to make this dish myself. I have put all the ingredients into my slow cooker and am waiting for the result. I will add the breadcrumbs about 4 hours in so they can soak up the juices. I am now going to find out how you make proper dumplings because I miss them so much. Thank you very much for the recipe and video.

  28. Lynn says:

    It works just putting everything in the slow cooker. This is a little taste of heaven. Thanks again for the recipe.

  29. Mike says:

    Made the dish with pork and left out the tomato paste, caraway seed and beef stock and it was great. My wife does not like caraway seed so that is why I left it out. I’ll try the beef version soon. Reminded us of our visits to Prague and Rožnov pod Radhoštěm for home cooking. I’ll be trying most of the recipes on your site.

  30. Martin says:

    Just wondering how I can print out the recipe for both the ingredients and directions. The print option only prints out the ingredients.

    • czechcookbook says:

      Sorry about it Martin, but we don’t have the instructions written down. We only have a video and ingredients. We are working on our first Kindle cookbook that will have this recipe in it with very detailed instructions.

  31. Christa says:

    I made this tonight. My husband liked it but it didn’t turn out as well. I thought it was to salty. What if I was to just do the beef base and not but anymore salt in it? Also, was really chunky and no gravy? I cooked it for 1 1/2 hours and then the last 15 minutes put in a cup of bread crumbs. Was that too much breadcrumbs? Will try again soon…please help.want to make this again for family but not until I get it right. 😉

    • czechcookbook says:

      Hi Christa, I am sorry it didn’t turn out the best. Try to do just 1 tbsp of salt and add more later if you prefer. The thickens of the sauce all depends on how much water vaporize during cooking. I would start with just 1/2 cup of breadcrumbs. You can add more later if you want to have it thicker. I hope next time it will turn out perfect!

  32. Yvonne says:

    I read the comments and no one else commented on the amount of bread crumbs. I have not tried this yet, but the recipe states 3/4 cup breadcrumbs. In the video you say if you use store bought breadcrumbs (the only kind I would use), use 1 cup, 3/4 cup is for home made breadcrumbs and if you use 3/4 cup of store bought, goulash would be too runny. Then in the video you use only 1/2 cup breadcrumbs, so only half of what you state should be used. So please confirm just how much should I use – for the recipe given (2 lbs. beef) – 1/2 cup or 1 cup of store bought bread crumbs?

    • czechcookbook says:

      I am sorry for the confusion. It all depends how long you cook the meat. Longer cooking means more water will vaporize. And if you add too much of breadcrumbs it might be too thick. If there is more water and meat is done faster the sauce might be too runny. Which is ok as well. I would start with 1/2 cup and see how thick it is. You can add more as needed. Good luck!

  33. Mika says:

    Thank you for sharing such a perfect Goulash recipe! I made this and your bread dumpling recipe for my husband who had been asking for Czech Goulash, and it brought back so many memories of our recent trip to Prague.

    Thank you again!

  34. Doris says:

    Hi all the way from Lebanon, Pennsylvania!! I am happy to tell you that I have successfully did both the beef goulash and bread dumplings and loved the DIFFERENT flavors! I don’t get away from home often, these dishes made my mouth feel like it was on VACATION! Having your instructions gave me the confidence to create such foods!! Thank you for your passion! I will definitely be keeping an eye out for new ideas from you. May God bless you and your family.

    • czechcookbook says:

      That is wonderful! I am so happy to hear you were able to make this dish and enjoyed it. 🙂 Many blessings to you and your family as well! Many greetings from California. 🙂

  35. John killick says:

    Hi Kristýna 🙂

    My wife and I recently visited Prague and I tried the Goulash, it was delicious.
    I decided to try and make my own and found your Youtube Video and this site and I followed all your advice and tips pretty much to the letter. Thank you so much, it was just perfect and reminded us of our time in beautiful Prague.
    Next time I make it I will try not to slice the top off my finger again when chopping onions haha.
    Best wishes and kindest regards from my wife and I in Knaresborough, UK.

    • czechcookbook says:

      Hi John, I am glad to hear you both enjoyed my goulash recipe. 🙂 Yes, please be careful next time with those onions. 😉 Sending you many greetings to UK. 🙂

  36. Leandro says:

    Hi Kristýna 🙂
    I am going to make a goulash. I would ask you if do you recommend me to put some beer (I would put less water instead) or if it isn’t advisable for this recipe.
    Thank you!

    • czechcookbook says:

      I have not tried it with beer, but I know some goulashes do use beer. Maybe you can cut the recipe in half and try it with beer, if it wouldn’t be tasty at least it wouldn’t be so much goulash wasted. 😉

  37. ABB says:

    Hi! Can I use other meat (like not Beef Stew)?

  38. Kena Ludemann says:

    Thank you for your instruction! In case anyone was curious, it still tastes amazing using the whole can of tomato paste (but you can definitely taste it strongly!), and I used flour, dissolved in cold water, to thicken since I didn’t have bread crumbs. This is so good!

    Thank you so much! I’ve had Czech cook books for a couple of years, but each time I try a recipe it doesn’t turn out well. Maybe because I’m American and don’t convert the measurements exactly, but it may also be that cook books aren’t as good at explaining when to add ingredients. I am a fan!

    • czechcookbook says:

      Thank you Kena for your kind words. 🙂 I am glad you enjoyed the goulash. 🙂 Wishing you all the success in cooking my other recipes. 🙂

  39. Hana says:

    I had lost my by Bubicka’s goulash recipe and had struggled for years to make it.
    I made this last night. ABSOLUTELY SPOT ON. Thank you!!!!


  40. Patrick says:

    Hi Kristyna, I’ve recently spent a little time in Prague and absolutely fell in love with the food. I was so happy to find your page and test out the beef goulash. I must say, this recipe is absolutely perfect. It is exactly like the goulash I tried in Prague and my whole family now understands why I returned home a few pounds heavier! Just wanted to say thank you for sharing your expertise!

    • czechcookbook says:

      Thank you Patrick for such a nice comment! Makes me happy to know you enjoyed it. And yes those extra pounds are almost not avoidable. 😀

  41. Sean says:

    I made this two weekends ago and I am still thinking about it today!

    Very much reminds me of what my Czech great grandmother would make for us when we were children. Quite remarkable how food can transport you back in time and back to great memories. A very warm thank you for this!

    I look forward to making more from your blog!

    • czechcookbook says:

      It makes me so happy to hear this dish brought back such a wonderful memories! I love when taste and smell brings back amazing memories. 🙂

  42. Lidia says:

    Hi Krystina! I am cooking goulash for dinner tonight to treat my husband. He is Czech and it’s one of his favorites. He also mentioned that while he was living back in Czech Republic, he used to like Segetinsky goulash (sorry, if my spelling is wrong). It has cabbage in it. I have gone through your site, but did not find it. Do you have a recipe by any chance or may be planning on doing a video of it soon? I would be interested in cooking it too. I have so far tried a lot of dishes from your site and they all turned very delicious and we all loved them. Thank you so much for putting them online.

    • czechcookbook says:

      Hi Lidia, I am glad to hear that! I know which goulash you mean. I tried to work on a recipe in the past, but I still have to keep trying so it tastes the right way. I am not sure when it will be ready but it should be here in the future.

  43. Monika says:

    Dobry den Kristynko,
    tak jsem se konecne poprve v zivote dokopala k tomu, abych uvarila Hovezi Gulas a teda…NAPROSTA DOKONALOST!!! Pritel, American, co gulas nikdy predtim nemel, se “olizoval az za usima” 😉 Vsak ja taky 🙂 A jelikoz jsme delali i Houskove knedliky a pres pulku jsme jich zamrazili, tak priste bude Kure na Paprice.
    Diky moc za bozske recepty a uz se tesim na dalsi 😉
    s pozdravem,
    Monika z Ohia

  44. Heather says:

    I love this recipe and have made it twice before. But watching your video to write down the recipe for my recipe box has me confused. In your written ingredients, you list 1 cup of breadcrumbs. But in the video you say just 1/2 cup of breadcrumbs. Which should it be?

    Thanks! We love your recipes.

  45. Carlos says:


    Loved the recipe, but please! Put a text version. I don t like having to watch the whole video, or searching for the particular step, when I am cooking, especially with friends over!

  46. Rebecca says:

    After a visit to Prague in December and sampling the cuisine I have been craving Goulash ever since!
    I found your recipe online and I am so glad I did! It was amazing and exactly like being in Prague again. I put my Goulash into hollowed our bread rolls and everybody who ate it was so impressed. I can’t wait to make this again. Yum! Thank you 🙂

  47. Nancy Marx says:

    Hi Kristina! I made your goulash yesterday and the family loved it. I had a very large amount of stew meat so doubled the recipe. I only had smokey paprika but it worked out okay. I don’t really know what it is supposed to taste like as my family never made this dish! I used 1 cup of homemade bread crumbs for the double batch and it thicken up very nicely…just took two round white bread rolls and pulsed them to make the crumbs. I didn’t make the dumplings this time but used noodles instead. Tomorrow I am baking your rye bread recipe!

  48. Štepán says:

    I spent a year in Prague a few years ago and miss my friends and the Czech Republic terribly. Making this dish really brought me back there, and it was delicious! Thank you for helping tame my nostalgia for a bit 🙂

  49. Jane says:

    Why the need for breadcrumbs?

  50. Jim Danek says:

    I made this today, like others, seemed really runny. I spent a couple of hours nursing it to thicken it. I used more bread crumbs (over a cup) and resorted to flour and water to also thicken. Taste seems spot on, though! In the future, I will start with 6 cups of water instead of 8.
    As for the bread crumbs, instead of making my own or using store pre-made variety, I took some unseasoned stuffing cubes and ground them down in my Ninja Bullet. None of the extra additives like in the packaged “bread crumbs” that have all the high fructose corn syrup in them. $2.49 for the bag of stuffing cubes and you can make as much as you like.
    For the dumplings, I have some frozen Chateau brand I steamed…perfect!

    Thanks for all the recipes!!!

    • Jim Danek says:

      An update on today’s meal…I made it for people at work and they loved it! Combined with dumplings and nothing but compliments! I would still make the changes I noted above and maybe an extra pound of meat. I used chuck roast, cut up.

    • czechcookbook says:

      Thank you Jim for letting me know. It all depends on how much water evaporates during boiling, which is different for everyone. You can definitely try using less water, just make sure to use less salt as well. I am glad to hear it got great compliments and people enjoyed it. 🙂

  51. Simona says:

    Ahoj Kristynko.. I can’t wait to try it tonight. My friends will be my guinea pigs tomorrow. I have one question. My dad used to sauté the onions first, then seared the beef, and then put the spices in. Is there a specific reason for the order or not at all?
    Dekuju za super recepty a zdravim z Floridy 🙂

    • czechcookbook says:

      Ahojky, Many families make it differently. I don’t think it matters as much. I hope it will turn out great and your friends will enjoy it! Many greetings to Florida.

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