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+ servings
5 from 1 vote
Guláš (Goulasch)
Prep Time
20 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Goulash, a stew originally from Hungary, has for centuries been a popular comforting recipe in the Central European region of the Carpathian mountains.
Course: Main Course
Cuisine: Czech, Hungarian
Servings: 4 people
Author: Renards Gourmets
  • 2 lb beef (roast beef or chuck), cut into large cubes
  • 5 onions , sliced
  • 2 ripe tomatoes , peeled, seeded and crushed
  • 5 tablespoons vegetable oil or lard, or a combination of both
  • 2 tablespoons flour
  • 1 tablespoon marjoram
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • ½ teaspoon black pepper
  • 4 whole allspice berries (nové koření)
  • 1 red hot pepper , finely diced (optional)
  • 2 cups beef or vegetable broth
  • Salt
  1. Heat the oil or lard on medium heat and brown the meat on all sides for a few minutes.
  2. Add onions, mix well and cook for 5 minutes over medium-high heat, stirring constantly.
  3. Add tomatoes, hot pepper (optional), allspice, paprika and caraway. Mix well.

  4. Cover with hot broth and mix well. Season with salt and pepper. Simmer for 2 hours over low heat, stirring gently.
  5. 30 minutes before the end of cooking, add marjoram and flour diluted in a small amount of boiling water. Adjust the seasoning if necessary.
  6. Check the tenderness of the meat. Cooking may have to be extended if necessary. If this is the case, adjust the amount of broth accordingly. The sauce should be plentiful and unctuous.
  7. Serve hot with fresh bread, as well as sliced scallions.