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two bowls of goulash
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Czech Beef Goulash

Prep Time20 minutes
Cook Time2 hours 30 minutes
Cuisine: Czech, Hungarian
Servings: 10
Author: Daniela

Ingredients

  • 3.25 pounds beef cuts
  • 2 large onions
  • 4 cloves minced garlic
  • 3 tablespoons tomato paste
  • 4 cups beef stock
  • 1 teaspoon caraway seeds
  • 2 tablespoons sweet paprika
  • 2 teaspoons chili or marjoram
  • 5 tablespoons flour
  • salt and black pepper to taste
  • 2-3 tablespoon oil

Instructions

  • Cut the beef into large chunks and set aside.
  • Mix the flour, salt, and black pepper together in a deep bowl. Toss the beef chunks into the flour mix and coat evenly.
  • Heat a frying pan (non-stick or a skillet) with some oil on medium-high heat. Fry the beef on all sides until golden brown. The best is to work in portions to avoid overcrowding the pan.
  • Remove the beef from the pan into a large plate or a bowl.
  • In the same pan, place the chopped onions. Add some more oil and sauté until translucent.
  • Season them with the spices and the garlic.
  • Stir for few more minutes and transfer all ingredients into a big pot. Add the beef stock cube and about half a liter (2,5 cups) of hot water. Add the tomato puree and stir until incorporated.
  • Bring the heat down to medium-low and cover with a lid to let it simmer for about two hours.

Notes

To make it in Instant pot: 

Use the Suté function of the Instant pot to fry the meat and the vegetables. After adding the rest of the ingredients, close the Instant Pot with the lid and set the valve at "Seal" position. Press the Manual button and set at 60 minutes at high pressure. After finishing the program, let the steam release naturally for 20 minutes. Then quick release the rest before opening the lid.