Beef Goulash – Hovězí guláš


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

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  1. 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.

    1. I hope it will bring wonderful memories. 🙂

  2. 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!

    1. 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. 🙂

  3. 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 !

    1. Aww, thank you Julie! 🙂 Haha yes that spoon. 😀

  4. I love this recipe and it is such a hit with my friends. Can I freeze the extras?

    1. I am happy to hear. I haven’t tried to freeze it. But I don’t see why it wouldn’t work.

  5. 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

    1. Glad to hear it is being enjoyed in Australia.

  6. 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!

    1. 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. ☺️

  7. 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.

    1. Thank you George. I am glad to hear. 🙂

  8. 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!

    1. Glad to hear you enjoyed it. It is actually better days after. 🙂

  9. 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!

    1. I am happy to hear! 🙂

  10. 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.

    1. I hope it turned out wonderful and you enjoyed it. 🙂

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