Czech Goulash
Český guláš is a traditional Czech dish inspired by Hungarian goulash but adapted to local flavors. Unlike its Hungarian counterpart, which is spicier and often contains peppers, Czech goulash is milder, thicker, and served with knedlíky (bread dumplings), potatoes, or pasta.
Historically, goulash became popular in the Austro-Hungarian Empire and spread across Central Europe. In Czech cuisine, hovězí guláš (beef goulash) is the most common version, slow-cooked with onions, garlic, paprika, and caraway seeds.
Some Czechs enjoy goulash with pasta, like fusilli or elbow macaroni, especially in home-cooked meals. This variation makes it quicker and heartier, ideal for everyday dining. Czech pubs often serve Gulášová polévka (goulash soup), a lighter version, as a late-night snack with beer.
Serving:
9
Preparation time:
150 min
Calories per person:
Ingredients
Marodi Fusilli: 400 grams
Beef: 1 kg
Yellow onion: 500 grams
Garlic: 3 cloves
Ground sweet paprika: 3 tablespoons
Cumin: 2 teaspoons
Salt: 1 teaspoon (or to taste)
Freshly ground black pepper: 1/2 teaspoon
Champignon mushrooms: 500 grams
Cornstarch: 1 teaspoon
Oil: as needed
Preparation instructions:
- In a large pot or deep pan, heat a little oil over medium-high heat and sauté the finely chopped onion until golden brown, then remove it
- Increase the heat, add more oil if needed, and sear the meat pieces on all sides until they develop coulor
- Fry the meat in batches to prevent it from releasing its juices and starting to boil instead of searing
- Once the meat is seared, reduce the heat to medium and return the onion to the pot
- Add ground paprika, salt, cumin, garlic, and chopped mushrooms
- Mix everything well and sauté until the mushrooms soften and release their liquid, about five minutes
- Cover the pot and simmer over low heat for about two hours, until the meat is tender and easily falls apart with a spoon
- Stir every fifteen minutes and add a little water if needed to ensure the goulash has enough sauce and does not dry out
- Towards the end of cooking, mix the cornstarch with a few tablespoons of sauce from the pot, then stir it back into the goulash to thicken the sauce
- Cook the Marodi Fusilli according to the package instructions
- Serve the goulash while still warm with a generous portion of pasta
Nutritional value:
Carbohydrates: 40.33 g
Proteins: 37 g
Fats: 23.44 g
Origin of the recipe:
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