Goulash

Goulash in Czech Cuisine

Goulash is one of the most well-known and beloved dishes in Czech cuisine. Although it originates from Hungary, where it was traditionally prepared as a thick soup for shepherds, it has evolved in the Czech Republic into a distinct culinary category. Czech goulash is typically made from beef, onions, paprika, and various spices, with an emphasis on slow simmering and rich flavor. Its popularity lies in its simplicity, heartiness, and the ability to prepare it in large quantities—making it a staple at celebrations, in pubs, and in homes.

In the Czech culinary tradition, there are several types of goulash, differing in meat choice, flavor, and preparation. Beef goulash, also known as the “classic pub version,” is the most common and is made from beef chuck, usually served with bread dumplings. Pork goulash is milder and quicker to prepare, often seasoned with marjoram or garlic. Szegedin goulash, known for its creamy texture and the use of sauerkraut, is made from pork and finished with sour cream. Finally, game-style or pork knuckle goulash, sometimes called “wild boar” or “slaughterhouse goulash,” is popular during festive occasions and traditionally paired with beer.

The history of goulash in the Czech lands dates back to the 19th century, when the Hungarian dish spread through the Austro-Hungarian Empire and gradually became part of local cuisine. Unlike the original goulash, which had a soup-like consistency, the Czech version became thicker thanks to the use of more onions and longer cooking times. By the 20th century, goulash had become a staple of Czech pubs, menus, and households. During the socialist era, it was especially favored for its taste, affordability, and ease of preparation.

Recipe: Classic Czech Beef Goulash

Ingredients (serves 4):

• 800 g (1.75 lbs) beef chuck

• 3 large onions

• 3 tbsp lard or oil

• 2 tbsp sweet ground paprika

• 2 cloves garlic

• 1 tsp caraway seeds

• Salt and pepper

• Water or beef stock

• Marjoram (optional)

Dice the onions and sauté them slowly in lard or oil until golden. Add the paprika and stir quickly to avoid burning, then immediately add cubed beef. Brown the meat, season with salt, pepper, caraway seeds, and minced garlic. Pour in hot water or beef stock to cover the meat. Cover and simmer for 1.5 to 2 hours, stirring occasionally and adding water as needed. The sauce thickens naturally thanks to the onions—no flour needed. Add marjoram to taste at the end. Serve with bread dumplings, fresh bread, or potato pancakes.