- Glossary
- Goulash - Czech Beef Goulash with Dumplings
Goulash - Czech Beef Goulash with Dumplings
Goulash is a hearty stew cherished across Czech, Slovak, and German cuisines, each adding its own character to the dish inspired by Hungarian origins. Beef is cut into cubes and slowly stewed with onion, paprika, and caraway seeds.
Czech and Slovak goulash is known for its thick sauce and is served with bread dumplings. In Germany, it appears as Gulasch, often served with noodles or potatoes, making it a winter comfort food staple.
- The amount of onion in Czech goulash should constitute approximately 40-50% of the weight of the meat.
- Czech goulash differs from Hungarian by its thicker sauce thickened with flour and the absence of tomatoes.
- Caraway seeds are a typically Czech spice absent from Hungarian goulash that gives Czech goulash its distinctive character.
- A proper goulash requires at least 2 hours of slow stewing at low temperature.
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