Czech Guláš with Knedlíky
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The Tale of Czech Guláš with Knedlíky
Story updated
Czech guláš is a thick, paprika-spiced meat stew adapted from Hungarian gulyás, brought into Central European cooking through centuries of shared Habsburg-era territory and trade. The Czech version is typically thicker and less soupy than its Hungarian ancestor, and is classically served with knedlíky, steamed bread dumplings, for soaking up the rich gravy.
Ingredients
Scale:· 6 servings
- 1 kg beef chuck, cubed
- 3 onions, finely chopped
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 3 cloves garlic, minced
- 2 tbsp lard or vegetable oil
- 2 tbsp tomato paste
- 1 tbsp flour
- 4 cups beef stock
- Bread dumplings (knedlíky), for serving
- Salt and pepper to taste
Instructions
- 1Heat lard in a large pot and cook the chopped onions slowly over low heat until deeply golden and caramelized, about 15-20 minutes.
- 2Remove the pot from the heat briefly and stir in the paprika, coating the onions evenly (this prevents the paprika from burning and turning bitter).
- 3Return to the heat, add the beef cubes, garlic, caraway seeds, and tomato paste, stirring to coat everything well.
- 4Pour in the beef stock, season with salt and pepper, and bring to a simmer.
- 5Cover and cook on low heat for 1.5-2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
- 6If the sauce is too thin, whisk the flour with a little cold water and stir it in, simmering for a few more minutes to thicken.
- 7Prepare bread dumplings by steaming or boiling a loaf-shaped dough of flour, eggs, milk, and yeast, then slicing into rounds.
- 8Serve the goulash hot with slices of the bread dumpling to soak up the rich sauce.
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