Goulash #1

Today, I have prepared goulash #1, or in other words – one of many different types of goulash which are typical for Czech Republic – potato goulash. So what is the heritage of Czech goulash?

Goulash had been invented in Hungary as a simple beef soup that could be cooked in one pot over an open fire. In fact, the word literally means “cowboy food.” As the nations of Central Europe started to differentiate themselves, the Czechs began to adapt goulash to suit their own tastes and local ingredients. While Hungarian goulash was originally made with beef, the Czechs created new varieties of the dish, incorporating ingredients such as pork, sauerkraut, potatoes, vegetables and making the consistency thicker and more like stew. The sweet paprika is followed with spicy paprika, which goes better with Czech beer. Goulash is also served with dumplings – knedliky, the local dumplings that are unique to the Czech Republic (one of the recipe can be found here).


What do you need for potato goulash:

500 g beef meat 

5 pieces of bigger potatoes

2 tomatoes

1 sweet pepper

1 onion


1 vegetable stock

1 spoon of flour

sweet paprika powder



1 spoon of chilli sauce, Mango Scotch Bonnet


Chop the onion and add it into the big pot with oil. Fry it until golden, add cut pieces of beef and fry it. Add the sweet paprika powder and cumin, peeled and chopped potatoes, vegetable stock and 1.5 l of water. Bring it to boil and let it boil 30 minutes. Afterwards, put in slow cooker and cook it in high around 1 hour or until the meat is tender. If you do not have slow cooker, cook it in low heat around 1 hour or again, until the meat is tender. In mean time, cut tomatoes and sweet pepper in slices and add it into the pot. Let it cook with meat and potatoes. To finalise, when all ingredients are soft, add marjoram, chilli sauce (if you like spicy food) and flour mixed in cup of cold water. Let it boil for next 30 minutes.


When finished, goulash is ready to serve. You can serve it with bread or crackers, sprinkled with parsley on top. However, the goulash is ready and delicious to eat, my family´s tradition (or probably even Czech culture) is to leave it for two days in cold place. It tastes better second and third day! 🙂

Enjoy it! Other types of goulash will follow 🙂


Vero & Canito




21 thoughts on “Goulash #1

  1. I love a simple soup and this looks way better than the stuff my Italian mum used to try and pass off as goulash. I’m going to avoid the chili to keep it migraine trigger free. Would it be OK to use 1.5 l of veggie stock rather than a stock cube? Stock cubes in Australia are mostly yeast extract, which is MSG by another name. Some migraineurs, like Stuart, are sensitive to MSG. Thanks for the advice. It’s freezing here this weekend so I may have to give this a try.

    Liked by 1 person

    1. It would be definitely OK. I prepare my own veggie stocks, always available in freezer or it can be substitute with beef/chicken/vegetable broth instead of water with stock. This time, I didn’t have it ready. It’s great for cold weather. You can add more tomatoes and peppers to have it thicker, which is good as well.

      Liked by 1 person

      1. Oh wow, that looks and sounds great too. To make it migraine trigger free I’m going to substitute finely chopped parsley stems for the naturally nitrite rich (=migraine trigger) celery at 1/4 the amount. That way I can get all the flavour but none of the migraines. The chorizo is going to be a bit trickier. They are required by law to use nitrite preservatives in cured meats here in Australia. Sometimes if I’m lucky I can find cured meats imported from the EU without nitrites. And we so miss chorizo. What do you think about tossing in some chopped up nitrite free ham? Lucky for me winter is only starting. So many great soups to try.

        Liked by 1 person

      2. That’s great and thank you for suggestions, I am going to try it next time 😍 it’s great to learn something migraine triggering! Ham should be fine as well, or you can even skip it. I love soups as well, it’s great to get warm ☺️
        P. S. I buy chorizo here in farm, so I am lucky not having nitrites

        Liked by 1 person

      1. That sounds tempting. Let me check witj my friend first. Her mom is coming from Romania in October. Maybe it’s easier to send it there and she can put it in her bag. I just need to check if she accepts my request. We will keep in touch. 🙂

        Liked by 1 person

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