Classic beef goulash

Beef goulash is a comfort classic across Central Europe. Its roots trace back to Hungarian herdsmen cooking over open fires. In Czech kitchens it became a cozy stew built on beef shank, plenty of onions and good sweet paprika. Slow cooking turns simple ingredients into a silky sauce that tastes even better the next day.

Ingredients:

• 1 kilogram beef shank
• 4 pieces onion
• 3 cloves garlic
• 3 tablespoons paprika (sweet, ground)
• 2 tablespoons tomato paste
• 1 tablespoon marjoram (dried)
• 1 teaspoon caraway (ground)
• 300 milliliters water
• 25 grams butter
• 80 grams roux dark
• 1 pinch salt
• 1 pinch black pepper (ground)

Recipe steps:

1. Rinse the beef shank and cut it into cubes.
2. Peel and finely chop the onions, then sauté them in lard (or fat/oil) until golden. Add the ground paprika, pour in a little lukewarm water to prevent the paprika from burning, then add the diced meat. Season with salt, pepper, crushed caraway seeds, and stir in the tomato paste. Add water as needed.
3. Cover with a lid and simmer gently for about 1.5–2 hours until the meat is tender.
4. Stir in the dark roux, mix well, and if necessary, dilute with warm water. Add crushed garlic and marjoram, and cook for another 15 minutes.
5. Serve the beef goulash sprinkled with chopped onion on top.

Best with:

Crusty bread, czech bread dumplings, potato pancakes, or even egg noodles.

Beef and why shank matters:

Beef shank carries collagen that melts during gentle simmering and gives the sauce its supple body. Cut the meat into even cubes so they cook at the same pace. Sear briefly before adding liquid. This locks in flavor and builds a deeper fond for the sauce.

Onions as the backbone:

Onions bring structure and natural sweetness. Take your time and cook them to a deep golden color without burning. Once soft and sweet they are ready to carry paprika, spices and the beef juices that follow.

Paprika and seasoning:

Add paprika off the direct heat and splash with lukewarm water or stock right away so it does not turn bitter. Sweet paprika is the base, a touch of hot paprika can lift the profile. Caraway flatters beef. Garlic and marjoram are best added near the end to keep their aroma bright. Tomato paste rounds the sauce and deepens the color.

Technique tips for a glossy sauce:

After searing the meat lower the heat and cook gently. Add liquid in small additions and let it reduce before the next pour. This naturally thickens the sauce without flour. If you use a roux, whisk it in once the meat is tender and simmer briefly. Skim excess fat if you prefer a lighter finish or leave a thin sheen for flavor. Resting the pot after cooking improves balance.

Variations and ideas:

Beer goulash brings a pleasant bittersweet note. Dark lager works well and should be added after searing then partly cooked down. A no roux paprika style relies on onions and reduction for a clean deep flavor. A little smoked paprika adds a subtle campfire hint. Bay leaf and allspice can join for a spiced version, just remove them before serving.

Storage and next day magic:

Goulash keeps well in the fridge for two to three days and the flavor settles beautifully overnight. Reheat gently with a splash of water and bring to a brief simmer. It also freezes well in small portions that thaw evenly.

Helpful answers:

• Why is the meat tough? It needs more time at a gentle simmer, shank softens only when collagen melts. 
• Why is the sauce bitter? Paprika burned or the onions caught on the bottom, thin the sauce and balance with a pinch of sugar. 
• How to fix a thin sauce? Reduce uncovered a bit longer or whisk in a little roux and simmer. 
• Can I use a pressure cooker? Yes, reduce the liquid slightly and finish uncovered to thicken.