Prep: 30 minutes
Cook: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
2 pounds (900 g) beef stew (chuck or round)
2 large onions
1⁄4 cup (60 ml) oil
2 teaspoons caraway seeds
3 teaspoons granulated sugar
3 teaspoons Hungarian paprika
4 garlic cloves
3 ounces (85 g) tomato paste
1 1⁄2 tablespoons salt
Dash of pepper
8 cups (1⁄2 gallon / 1,9 l) water
1 cup (140 g) plain breadcrumbs
2 teaspoons marjoram
1 finely chopped or sliced large onion
I can’t wait to try this recipe! Thanks for the great video!
I had this in Prague 8 years ago and never forgot it.
I hope it will bring wonderful memories. 🙂
My husband and I took a trip to Prague and it was one of the most beautiful cities I’ve seen. When we were there our favorite dish was the goulash. My husband got it everywhere we went. I am so glad I found your recipe, because it tastes just the same! Whenever I make it we can remember our wonderful trip again. Thank you very much!
Thank you Andrea for letting me know. That makes me so happy to hear! 🙂 I am glad my dish will bring wonderful memories of your trip. 🙂
Great new video, I have to say I had a sweet spot for the previous one especially for you paprika flavored coffee. Thank you for sharing. You have big fans here in our house !
Aww, thank you Julie! 🙂 Haha yes that spoon. 😀
I love this recipe and it is such a hit with my friends. Can I freeze the extras?
I am happy to hear. I haven’t tried to freeze it. But I don’t see why it wouldn’t work.
I am from Australia have made this for my czech wife and multiple czech friends who have always commended how wonderful it tastes of course have there own secrets who most if the time share for me to trial, however i will cook a double batch most of the time and always freeze it never had an issue freezing it as always though better the next time but i am pretty sure that comes with All czech cuisine from what i believe always tastes better next day i get told
Glad to hear it is being enjoyed in Australia.
Just returned from Prague, loved it so much and made me want to start cooking the way my Bohemian grandmas did.So glad I found your recipes because I don’t have many from them. Made your dumplings, amazing! The goulash tasted just like in Prague, but a little too watery. I had used rye bread to thicken, maybe that doesn’t work, I will try with less water next time.Thank you!
It depends how much water evaporates during cooking. Rye bread will definitely thicken it if breadcrumbs won’t be enough. Bread just needs more time to cook. Wishing you it will be perfect next time. ☺️
I spent a week in the Czech republic in 2018. Goulash with bread dumplings (and a glass of Pilsner Urquell!) was my favorite meal in Prague. This wonderful recipe and video lets me recreate that experience here in the U.S. Děkuji mnohokrát.
Thank you George. I am glad to hear. 🙂
I just made this last night as fall will soon be here and this is the perfect meal for this weather and it was very good, looking forward to having it again today!!!. The only change I made was I added two baking size peeled potatoes cut up, towards the end of cooking, which worked perfectly to thicken the sauce without adding breadcrumbs. Although bread crumbs sounds perfect as well. Thanks for sharing your recipe!
Glad to hear you enjoyed it. It is actually better days after. 🙂
Thank you very much for this recipe! I have tried many goulash recipes since my husband and I visited Prague a year ago. This recipe is spot on. I keep coming back to it!
I am happy to hear! 🙂
I’m trying this recipe this afternoon. I’ve had it in Prague and Budapest – such a wonderful, rich dish. I shied away from making the dumplings from scratch, but I did find a bacon dumpling mix at the market I’ll substitute.
I hope it turned out wonderful and you enjoyed it. 🙂
I love your site. I just returned from a week in Prague and sadly did not eat either Beef in Cream Sauce or Goulash. I would like to make them; they look delicious. I found the list of ingredients but cannot find the directions. Am I supposed to take down the directions while watching the video? I watched the beef in cream sauce video.
Please advise as to how I can find the directions.
Hi Ellen, I only do videos and list of ingredients on my website, but I do have a hardcover cookbook, where you will find detailed directions and much more like pro tips, stories etc. Here is the link if you are interested: https://amzn.to/2W3J5yL
I made this for my boyfriend who is from Czech Republic and he of course loved it! I’ve never made Czech food but I started with this recipe and have now made several Czech dishes! Thank you for publishing your recipes they have made for some amazing dinners and a little bit of home for him! ❤️
That is so wonderful of you to make for him Czech dishes. I am sure he feels very loved. 🙂
Looks like a great recipe, what brands do you buy for the paprika caraway seeds and marjoram? Thanks
Paprika I find at grocery store as Hungarian paprika from Hungary. Caraway seeds I buy on Amazon in bulk and I grow my own marjoram but Amazon have some too. Look under the video I have links.
So where is the section of the recipe that shows how to make the bread (dumplings)? The dish is not complete without it.
Just use search bar or menu categories.
Hi! Making this today. If you make the dumplings ahead of time, what is the best way to heat them up when the goulash is done.
Hello and Thank you so much for this wonderful recipe from South Africa! It was a great success – absolutely delicious!!
Wow, that is amazing! Many greetings to South Africa! Glad you liked it. 🙂
A few years back did you use beef base in the recipe instead of beef bouillon? Thanks.
Back in 2016 -2017 we made this recipe following the u tube video and it had beef base, but now it doesn’t.
Hope tp hear from you soon.
Yes I used to have there beef base (1 tsp). I decided to skip that in the new updated video since the beef gives enough of an amazing flavor and my mom never uses it in this dish anyway.
Hi Kristyna, thank you so so much for this recipe, it rivals anything I’ve had in Czech Republic. My husband is Czech (his dad’s side is all still in Brno) and I absolutely love Czech food – every time we visit I usually gain a few pounds haha. Thank you for this wonderful resource as most of these recipes are virtually indistinguishable from his family’s cooking. With this recipe, the only thing I do differently is that I use a pressure cooker, with only 2.5 cups of water, pressured on medium for ~18 minutes. Other than that, everything is the same but only takes 30 minutes from start to finish, which means goulash in my belly faster! Again, thanks so much from San Francisco.
Thank you for your wonderful feedback. 🙂 Makes me happy to hear you are enjoying my recipes. I am sure you make your Czech husband very happy to cook for him Czech food. 🙂 Thank you for letting me know about the pressure cooker. Some people have asked me in the past so it is great to know it worked great for you and to have exact measurements. 🙂 Greetings to San Francisco. Love that city. 🙂
My babička used to make this a lot, did this recipe and remind me of hers, just amazing ❤️❤️
That makes me happy to hear. 🙂
I love your videos! I am new to making Czech recipes (not to eating them though ) and your videos help A LOT. One question I do have for this recipe is it seems the Hungarian paprika comes in only sweet or hot. Is this correct or do I need to look further? If it is which one are you using for your recipe?
Thank you 🙂 Glad to hear you enjoy my videos. I am using sweet one. 🙂 Under my video I have Amazon link for Hungarian paprika if that would help.
Lovely recipe but are you sure you meant 1.5 TABLEspoons of salt, surely it’s 1.5 TEAspoons.
Hope this helps avoid disasters for novice cooks
Yes it is 1.5 tablespoon. Everyone can start with less and add more as they prefer. It has lots of meat and many portions.
I used pretty much the exact quantities and it was not at all salty.
Thank you for letting me know. 🙂
I have been using Felicity Cloake’s recipe for a few years but decided to try yours, which is very different to hers, and have to say yours which I made yesterday is definitely better. I did however add some sliced green pepper as it really does work well. Thanks for all your recipes. Also I love your travel/history posts on Instagram. Keep up the good work.
Thank you Wayne! I am glad to hear you enjoyed it and also my posts. 🙂
Czech goulash was our favourite dish while travelling in Czech in 2018. Since then, I’ve been making your recipe and it’s a now winter staple in our Canadian (in other words, long winters) household. Thanks for sharing it!
I am happy to hear. It is wonderful comfort food.
Hi there – Looks amazing. Question is the paprika spicy?
It is not spicy. Just regular sweet paprika.
Am making this again tomorrow to eat the evening after. But am going to use seared beef short ribs and cook for around 5 hours, then will remove ribs and break up the meat a little, add the meat back in and chill overnight, then the next day remove most of the fat that sets on the top and reheat, and finally add the breadcrumbs and marjoram. I have a good feeling about this! Love your YouTube and Insta posts.
Thank you Wayne 🙂 And yes this sounds amazing!
Just made it. tore up tiny pieces of rye bread instead of bread crumbs. DELISH!!! Thanks so much! I love your sweet personality and amazing food! THANK YOU!!!
Thank you Derek for kind words. I am glad to hear you enjoyed it.
Hi Kristýna – I am looking forward to trying this recipe, it looks wonderful. Is there a reason you do not brown the meat first? Have you ever tried it that way?
I haven’t tried it. I usually make it this way. 🙂 First to roast the onion and when paprika is added you don’t want to cook it for long, that is why I don’t brown the meat.
Making this again today for New Year’s eve meal tomorrow with my sister and her fussy husband, he now asks for Czech gulas whenever they come for dinner. I have tried with a few different cuts of beef, and have to say shin is by far the best, but takes a little longer to cook. Most big supermarkets in UK sell Rye bread, the one I use is German and I think it is better than white breadcrumbs, so recommend using if you can. This is without doubt the best Gulas recipe out there. Thanks and keep up the good work.
Thank you 🙂 I am really happy to hear! 🙂 Yes bread is definitely better to use than breadcrumbs. More authentic flavor.
Got your cookbook for Christmas and was hard to find Hungarian paprika- should it be sweet or hot Hungarian paprika?
Poprve jsem varila gulas a byl vyborny, pridavat strouhanku na zahusteni byl super trik. Delala jsem i knedliky podle vaseho receptu a dcera rikala, ze je to nejlepsi jidlo. I sousedum, rodili americani, moc chutnalo. Dekuji pekne.
Tak to mam radost, ze chutnalo i sousedum. 🙂