Can I make the goulash ahead of time?
Yes, goulash often tastes even better the next day as the flavors meld. Reheat gently on the stovetop.
LUNCH
Hearty Czech Beef Goulash with Traditional Bread Dumplings
Experience the comforting flavors of the Czech Republic with this authentic beef goulash. Tender chunks of beef are slow-simmered in a rich, paprika-infused sauce, creating a deeply satisfying stew. It's perfectly complemented by soft, homemade Houskové Knedlíky (bread dumplings), ideal for soaking up every last drop of the savory gravy. This classic dish makes for a truly hearty and memorable meal.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef chuck cubes in batches until well-sealed on all sides, then remove and set aside.
02
Reduce heat to medium. Add the chopped yellow onions to the pot and cook, stirring occasionally, until softened and deeply caramelized, about 10-15 minutes. This step is crucial for flavor.
03
Stir in 3 tablespoons sweet paprika and 1 teaspoon caraway seeds, cooking for 1 minute until fragrant. Return the browned beef to the pot. Sprinkle 1 tablespoon all-purpose flour over the beef and stir to coat.
04
Pour in 2 cups beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef is very tender.
05
While the goulash simmers, prepare the bread dumplings. In a large bowl, combine 1 loaf day-old white bread cubes, 1 cup milk, 1 large egg, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Mix until just combined, forming a soft dough.
06
Divide the dumpling dough into two equal portions and shape each into a log, about 2 inches in diameter. Bring a large pot of salted water to a rolling boil over high heat. Carefully place the dumpling logs into the boiling water.
07
Reduce heat to medium-low and simmer the dumplings for 20-25 minutes, turning them halfway through, until cooked through. Remove with a slotted spoon and slice into 1/2-inch thick rounds.
08
Taste the goulash and adjust seasoning with salt and pepper as needed. Serve the hot goulash immediately with the sliced bread dumplings.
About This Recipe
Experience the comforting flavors of the Czech Republic with this authentic beef goulash. Tender chunks of beef are slow-simmered in a rich, paprika-infused sauce, creating a deeply satisfying stew. It's perfectly complemented by soft, homemade Houskové Knedlíky (bread dumplings), ideal for soaking up every last drop of the savory gravy. This classic dish makes for a truly hearty and memorable meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer goulash, add 1 tablespoon of tomato paste along with the paprika and caraway seeds. If the goulash is too thin, you can thicken it by mixing 1 tablespoon of flour with 2 tablespoons of cold water and stirring it into the simmering stew during the last 15 minutes of cooking.
Easy Substitutions
Pork shoulder can be used instead of beef chuck for a different flavor profile. For a gluten-free option, omit the flour in the goulash and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken, and use gluten-free bread for the dumplings, adjusting flour as needed. Vegetable broth can replace beef broth if preferred.
Storage & Reheating
Store leftover goulash and dumplings separately in airtight containers in the refrigerator for up to 3-4 days. Goulash can be frozen for up to 3 months; dumplings are best fresh but can be frozen for up to 1 month and reheated gently.
Serving Suggestions
Serve with a dollop of sour cream or a sprinkle of fresh parsley. A side of pickled cucumbers or sauerkraut provides a refreshing contrast to the rich goulash. A crisp green salad with a light vinaigrette also pairs well.
Common Mistakes
Overcooking the beef initially can make it tough; only brown it to seal the juices. Not caramelizing the onions enough will result in a less flavorful goulash. Overworking the dumpling dough can make the dumplings dense and rubbery. Not simmering the goulash long enough will leave the beef tough; it should be fork-tender. Forgetting to season the goulash at the end can leave it bland.
Frequently Asked Questions
What kind of bread is best for the dumplings?
Day-old white bread, like a baguette or a firm sandwich loaf, works best. It absorbs the liquid without becoming mushy.
Can I use hot paprika?
While you can, traditional Czech goulash uses sweet paprika for its rich color and mild flavor. Hot paprika would significantly change the taste profile.
MORE TO KNOW
The key to an authentic Czech Goulash lies in the slow caramelization of the onions and the generous use of sweet paprika. Don't rush the onion step, as it builds the deep, savory base for the stew. Houskové Knedlíky (bread dumplings) are designed to soak up the rich sauce, so ensure they are light and airy. If your bread is very dry, you might need a tiny bit more milk in the dumpling mixture. The texture should be soft but firm enough to hold its shape when sliced.
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