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Czech goulash with Knedlíky. Traditional recipe for this meat stew step by step

Czech goulash with Knedlíky. Traditional recipe for this meat stew step by step

people icon For 4 euro icon € 2.13 /pers. calories icon 600 kcal/100g


  • 350 g beef to stew
  • 350 ml meat broth
  • 150 ml red wine
  • 2 large red onions or 3 small ones
  • 2 tablespoons grated tomato
  • 1 clove garlic
  • Salt and freshly ground black pepper (to each household’s taste)
  • 2 dessert spoons of sweet paprika or paprika
  • 100 ml olive oil
  • Optional (if you like a spicy touch, a chili or a little bit of spicy paprika)
  • To accompany the Kendlíky: 500 g quick-mix wheat flour
  • 1 pinch of salt (about 2 grams)
  • 250 ml. whole milk
  • 10 g baking powder or baking powder
  • 10 g white sugar

Goulash is a dish with a lot of tradition throughout central Europe. It was a traditional food that spread quickly throughout the Austro-Hungarian Empire and surrounding areas. In Hungary, Hungarian goulash is the dish par excellence of its gastronomy, but we can also find this wonder in Croatia, Serbia, Romania, Ukraine, Austria and the Czech Republic, and in each place it is made differently .

Today we go to the Czech Republic to bring you its own version of goulash. This recipe maintains the base of Hungarian goulash, although it adds some modifications that make it very tasty. Along with roast knuckle and kulajda , it is one of the national dishes that we can find in any Czech restaurant at very affordable prices.

The recipe is quite simple to prepare and, although it takes a little time to prepare, the result is so delicious that it will be worth it . The ideal is to accompany this goulash with the delicious knedlíky that we have already told you about, because Czech goulash is a stew with a lot of sauce that we can spread and taste with the knedlíky.

As a curiosity, I will tell you that when we were in Prague, the guides who showed us the city told us about goulash as a comforting and energetic food that they always ate before taking a hard tour. They also joked a lot about the fact that the real goulash is the sauce with the knedlíky , that the meat is just to accompany it. So now you know, get to work and enjoy this delicious Czech stew, which is delicious.

Preparation of Czech goulash

  1. First we sauté the onion in a pot with a splash of oil and a little salt. When the onion begins to become transparent, add the meat cut into squares of about 4 cm. and stir well over medium heat so that everything cooks.
  2. When the meat has taken on a little color, we add the tomato and continue stirring it happily. Once it has darkened a little, we add the paprika to the pot. After a few minutes, we add the broth and wine, raising the heat so that it boils vigorously for 5 minutes. This is how we evaporate the alcohol.
  3. Once the alcohol has evaporated, cover the pot and let it cook over low heat for an hour and a half. After this time, we check if the meat is tender or needs a few more minutes.
  4. If the meat is ready, we separate the meat from the sauce and pass the sauce through the blender to thicken it and bring together all the flavors. It should be a little liquid so that the knedlíky can get well wet.
  5. When we have the sauce ready, we add it to the meat again, serve it on plates and put some slices of raw onion on top.
  6. And if you like a spicy touch, a little bit of chili, cayenne or chili pepper, or also add a little bit of spicy paprika when we add the paprika to the preparation. Ready to eat, although if you want to accompany it with the famous and traditional buns, I leave you the recipe below.

Preparation of the knedlíky

  1. First we mix the sugar, milk and yeast in a bowl. We beat everything well until it is foamy and set aside. Then with the mixer we beat the flour, egg and salt until everything is well mixed.
  2. When it is well mixed, we add the yeast mixture and beat everything until there is a homogeneous dough that comes away from the edges. Then we cover it with a cloth and let it rest for two hours.
  3. After this time, we sprinkle the surface where we are going to work with flour and divide the rested dough into three knedlíky. In a pot we boil salted water, and when it comes to a boil we add the knedlíky. We reduce the heat to a medium level and let it cook, covered, for 20 minutes.
  4. After this time, we take the knedlíky out of the pot, prick them with a fork to release the steam and cut them with a serrated knife to a thickness of two centimeters. Ready to serve.

Tips for a perfect Czech goulash with knedlíky

  • We can prepare the goulash in a pressure cooker and it will take less time, 35 to 45 minutes of cooking.
  • The Czech Republic is the country of beer par excellence, so we can change wine for beer and the result will be incredible.
  • The raw onion at the end is a custom that comes from the city of Plzen, in the Czech Republic, and has spread throughout the country. If we don’t like the taste it leaves , we can eliminate it without problem.

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