Czech Goulash – Cesky Gulas

The aroma of this dish alone is intoxicating! It is probably one of top number one meals to have as back to school commences. On a quiet day with all the teenagers gone, working or away at school,  I can put on dinner in advance and just let it slow cook on the stove. I need to write a recipe for this goulash for a method by slow cooker. For now I will continue the stove top method. 

Czech Goulash - Cesky Gulas | Mooshu Jenne

Cesky Gulas also know as Czech Goulash is basically a simple Hungarian goulash. It is one of the many goulash recipes Czech people have. I am hoping to get a chance to share many different goulash recipes with you as we proceed into the Fall and Winter. One of my recent favorites other than the Cesky Gulas is the Segedínský Guláš which is a pork instead of beef cooked with sauerkraut. It’s not a sour dish like one would think. The pork is tender with a vibrant but mild taste that pairs well with a beer (pivo).  I hope to learn how to make this dish when my soon to be mother in law makes it for my birthday. I would much rather have her cooking then go to a restaurant!

Czech Goulash - Cesky Gulas | Mooshu Jenne

Cesky Gulas is generally paired with houskové knedlíky and a pivo (beer).  The houskové knedlíky are bread dumplings made from stale french bread, milk, Wondra, eggs, and baking powder than boiled and sliced to serve. They are wonderful! When we make these the entire family goes wild over them. You must have a good beer with it too. Something stout or with a stinky flavor like Shiner or Pilsner Urquell. 

Czech Goulash - Cesky Gulas | Mooshu Jenne

Time after time making this dish to photograph it’s been impossible. The family usually eats it all even the hidden dishes of it that I set aside. This time I made three times the recipe to be sure that I would have leftovers to share with you. Oh! It’s also better on the second day once the flavors set into the meat overnight. This is a dinner with lunch the next day type of dish. Here is the recipe for the goulash. Soon I will share the recipe for the dumplings if you all are interested. Let me know below!

Czech Goulash – Cesky Gulas
Serves 6
Traditional Czech goulash made with paprika, onions, and beef.
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
  1. 2 tablespoons olive oil
  2. 2 large yellow onions, chopped
  3. 3 lbs stewed beef in 1/2 inch cubes
  4. 4 to 6 tablespoons Hungarian paprika (fresh is best)
  5. 1 tablespoon tomato paste
  6. 2 cloves of garlic, minced
  7. 3 tablespoons Wondra flour
  8. Water to cover
  9. Salt and pepper to taste
  1. Warm the oil in a large pot on medium heat. Add the onion and garlic. Add the beef and allow it to brown on the outside.
  2. Add paprika and stir till meat is covered. Add Wondra flour and tomato paste just until the juice is soaked up then add water to cover meat with some extra. Make sure to mix the flour in well to remove all lumps.
  3. Add in salt and pepper. Bring to a boil, then cover and simmer on low for about two hours. The sauce will gradually thicken and meat will become tender and fall apart. Once the sauce is thick and meat is tender it is ready to serve.
  1. Serve with noodles, dumplings (boiled bread), or Spätzle. To make gluten free use cornstarch instead of flour for the thickening agent. Can also be served with rice.
Mooshu Jenne


  1. 4

    Peggy Bleyl says

    This is so close to my “german version”. As a native german ( now living in Spain on the sunny island of Tenerife :-) ), I grew up with my grandmas Gulasch. there is few alterations compared to this reipe ( if beef is too expensive half/half with pork or even only pork is fine as well). Same amount in gramms of onion and meet, 1kg meat, 1kg onions, 1 big or 2 small red peppers chopped up small, 3 tbs sweet paprika and 2 tsp smoked paprika powder. 2 cloves of garlic etc as you wrote…. cook till onions and peppers dissolve…
    One of my favourite recipes ever … :-)

    • 7

      Jenne says

      Add water to cover meat with some extra. This varies because of the meat and the onions. Just simply fill above the meat but not by much.

    • 9

      Jenne says

      There is many different goulash recipes. This one is the most simple and it comes from my mother in law that is full blooded Czech born and raised. I can ask if there is one cooked in pilsner but that I know of none that I have had are cooked in pilsner.

    • 11

      Jenne says


      2¾-inch piece of stale French Bread
      1½ cup Wondra flour
      1 teaspoon baking powder
      1 egg
      ½ cup milk


      Cut bread into ½ inch cubes. Add to large bowl. Add Wondra, baking powder and egg and stir to combine. Add half of the milk and stir.

      Add the remaining milk, a little at a time, and mix by kneading with the hands after each addition. When mixture adheres together, forming a dough, stop adding the milk. The dry ingredients should be fully incorporated into the mixture, but the dough should also not be too wet. It should be sticky and tough making a popping noise.

      Sprinkle clean surface with flour and form dough into a 6 by 2½-inch roll by pushing and turning lengthwise with the palms of the hand. Continue until roll is smooth, pinching together any rough areas.

      Fill a large pot ¾ full of water and bring to a low boil. Make sure to add dumplings with the water hot but not at a boil. Turn up heat and let boil.

      Add the dumpling to pot. If it does not float to the top, lift it with a wooden spoon.
      Boil the dumpling for 10 minutes, then flip it over and boil for another 10 minutes.

      Cut the dumpling into ½ inch slices using a sturdy piece of thread or dumpling cutter.


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