Prague beef goulash with tender beef cubes, red-brown paprika sauce, bread dumplings, and sliced onion

Prague Beef Goulash with Paprika and Marjoram

This Prague beef goulash slowly simmers beef, onions, paprika, garlic, caraway, and marjoram into a rich Czech main-course stew.

Course Main Course

Cuisine Czech

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 349

Equipment

1 Digital Kitchen Scale for weighing the beef and onions
as needed Paper Towels for drying the beef
1 Chef's Knife for cubing beef and chopping aromatics
1 Cutting Board for preparing the beef, onions, and garlic
1 set Measuring Cups and Spoons for the fat, spices, and optional flour
1 Liquid Measuring Cup for the water
1 Large Heavy-Bottomed Pot for browning and simmering the goulash
1 Stovetop for cooking the goulash
1 Wooden Spoon for stirring and scraping the pot
1 Instant-Read Thermometer for confirming the beef has passed its safe minimum temperature
1 Small mixing bowl for the optional flour slurry
1 Whisk for smoothing the optional slurry
1 Ladle for serving the goulash

Ingredients

Goulash

700 g beef shin cut into medium cubes; beef leg may be used
500 g yellow onions chopped
lard or neutral cooking oil, as needed for sautéing
4 cloves garlic minced
2 tablespoons paprika
1 teaspoon caraway seeds crushed; ground cumin may be used
salt to taste
black pepper freshly ground; to taste
200 ml water plus more as needed
dried marjoram to taste
all-purpose flour optional, as needed for thickening

Optional for Serving

bread dumplings optional
potato pancakes optional
bread optional
sliced onion optional
cold beer optional, for serving

Instructions

Prepare and Brown

Use a digital kitchen scale to weigh the beef and onions. Pat the beef dry with paper towels, cut it into medium cubes on a cutting board with a chef’s knife, chop the onions, and mince the garlic.
700 g beef shin, 500 g yellow onions, 4 cloves garlic
Melt the lard in a large heavy-bottomed pot over medium heat on the stovetop. Add the onions and cook with a wooden spoon, stirring often, until they are soft and golden but not deeply browned.
lard
Measure the paprika with measuring cups and spoons. Stir it into the hot onions for only a few seconds so it stays fragrant rather than scorching, then immediately add the beef and cook for several minutes, stirring until the surfaces lose their raw color.
2 tablespoons paprika

Simmer and Finish

Measure the water in a liquid measuring cup and pour it into the pot. Add the crushed caraway seeds, salt, black pepper, and minced garlic, scraping the bottom of the pot as the liquid begins to simmer.
200 ml water, 1 teaspoon caraway seeds, salt, black pepper
Keep the goulash at a gentle simmer, stirring from time to time and adding a small splash of water whenever the sauce becomes too dry. Cook until the beef is fork-tender and has passed the USDA 145°F minimum for whole-cut beef when checked with an instant-read thermometer. Stir in the dried marjoram during the final few minutes.
dried marjoram
If the finished sauce is thinner than you like, whisk the all-purpose flour with 2 tablespoons of cool water in a small mixing bowl. Stir the slurry into the gently simmering goulash and cook for several minutes until the flour taste is gone and the sauce coats the beef.
all-purpose flour
Ladle the hot goulash into bowls and serve it with bread dumplings, potato pancakes, or bread and sliced onion as desired. A cold beer may be served alongside for adults who want one.
bread dumplings, potato pancakes, bread, sliced onion, cold beer

Notes

Keep the paprika moving and add the beef promptly so the spice does not scorch. Add extra water only in small splashes, and use the flour slurry only when the finished sauce needs more body.

Nutrition