Classic Czech Beef Goulash Recipe for Maltese Food Lovers
Learn how to make a classic Czech beef goulash, a comforting dish known for its rich, savory flavors and slow-cooked tenderness. This recipe highlights the importance of caramelized onions as the base, paired with paprika, tomato paste, and tender braised beef. Served traditionally with bread dumplings or healthier sides like whole-grain bread or steamed vegetables, it’s a versatile meal that balances indulgence with nourishment. Perfect for Maltese food lovers seeking international flavors, this dish aligns beautifully with health-conscious dining when prepared with lighter ingredients like olive oil and Greek yogurt. A celebration of wholesome cooking, Czech beef goulash brings the heartwarming essence of European comfort food to your table.
A Heartwarming Classic: How to Make Czech Beef Goulash
In the world of hearty, comforting dishes, few can rival the rich and deeply satisfying flavors of a classic Czech beef goulash, or Hovězí guláš. While this dish hails from the heart of Europe—Prague and beyond—it’s a meal that resonates with anyone who values wholesome, slow-cooked food. For food lovers in Malta who want to embrace international flavors while maintaining a balanced, health-conscious lifestyle, this dish offers the perfect blend of tradition and nourishment.
Evie Harbury, the author behind My Bohemian Kitchen, describes her goulash as “fiercely savoury,” with tender beef nestled in a velvety sauce. The secret to this dish lies in its simplicity: a two-to-one ratio of onions to meat. As Evie shares, “The caramelised onions at the base of the sauce are the real hero in this recipe—golden, aromatic, and utterly transformative.”
While beef goulash is often enjoyed in its homeland as a hearty meal served in a hollowed-out bread loaf, you can just as easily pair it with lighter accompaniments for a healthier twist. Think whole-grain bread or a fresh green salad to balance the richness of the dish.
Czech Beef Goulash Recipe
Serves: 4
Ingredients:
- 4 tbsp lard (or 2 tbsp unsalted butter + 2 tbsp olive oil for a healthier alternative)
- 500g onions, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp sweet paprika
- 1 tbsp hot paprika
- 2 tbsp tomato paste (concentrated purée)
- 1½ tbsp plain flour
- 1 tbsp white wine vinegar
- 1kg braising beef (chuck or shank)
- 3 scant tsps fine salt
- 1½ tbsp dried marjoram
- 1 tbsp caraway seeds, ground (grind your own for better flavor)
- 1 tbsp caster sugar (optional, depending on your preference)
To Serve:
- Chopped pickled gherkins
- Thinly sliced red onion (optional)
- A dollop of sour cream or Greek yogurt for a lighter touch (optional)
- Bread dumplings, whole-grain crusty bread, or a side of steamed vegetables
Method:
-
Caramelize the Onions:
In a large casserole dish or heavy saucepan, heat the lard or your chosen fat over medium-low heat. Add the onions and let them sweat down gently, stirring often, for 40 minutes to an hour. They should turn a rich caramel color, releasing an aroma that sets the stage for the dish. This step is key, so be patient—it’s worth it! -
Build the Base:
Add the garlic and cook for another two minutes. Stir in both types of paprika, the tomato paste, and the flour, cooking for a brief 20 seconds to toast the spices and eliminate the raw taste of the flour. -
Create the Sauce:
Pour in 350ml of water, followed by the vinegar. Stir continuously to prevent lumps. Once smooth, remove from the heat and blend the mixture until silky using a hand blender. Alternatively, transfer it to a high-speed blender before returning it to the pan. -
Prepare the Beef:
While the sauce rests, pat the beef dry and cut it into five-centimeter cubes. Season generously with the salt. -
Simmer to Perfection:
Return the blended onion mixture to medium heat. Add the beef, marjoram, and ground caraway seeds, along with another 350ml of water. Partially cover the pan with a lid, leaving some room for steam to escape. Bring the mixture to a gentle boil, then lower the heat and let it simmer for two to two-and-a-half hours. Stir occasionally, ensuring the beef becomes tender and infused with the deeply savory sauce. -
Taste and Adjust:
Before serving, taste the goulash. If the flavors lean too sharp, a touch of sugar can balance the dish, though the natural sweetness of the onions and tomato paste might be enough. -
Serve and Enjoy:
Ladle the hot goulash onto a plate or into a bowl. Garnish with chopped pickled gherkins for a tangy kick, and add a swirl of sour cream or Greek yogurt if desired. Pair with bread dumplings, crusty whole-grain bread, or even a side of lightly steamed green beans for a healthier edge.
Why Goulash Deserves a Place on Your Table
This Czech classic is more than just a meal—it’s a celebration of slow cooking and wholesome ingredients. In Malta, where Mediterranean cuisine emphasizes fresh flavors and balance, this dish fits beautifully into a healthy lifestyle when paired with nutritious sides. Caramelized onions offer antioxidants, while lean cuts of braising beef provide a good source of protein and iron. Opting for olive oil over lard, and whole-grain bread over refined options, makes this dish even more aligned with health-conscious dining.
For those who love exploring global flavors, this Czech goulash is a comforting journey to the heart of Europe, right from your Maltese kitchen. Whether you're hosting a dinner party or enjoying a quiet evening meal, it’s a dish that warms the heart and nourishes the body.
So, why not try your hand at this hearty recipe? Bring a little piece of Prague to your plate and savor the robust flavors of one of Europe’s most beloved comfort foods. Bon appétit—or as they say in Czech, dobrou chuť!