How to make real Czech goulash

[@foreveryoung3663]

We tried the recipe today with my boyfriend and it's the best... Honestly perfect! We missed the taste since we visited Prague and this goulash was exactly it, just with a wonderful addition of chili😋 thank you for the video and the recipe 😊

[@heatherscranton9104]

I have used this recipe so many times. I went to Prague in October of 2016 and have made this recipe every October since. Thank you so much for this recipe! Cheers!

[@neillong1274]

This is simply the best goulash recipe I have ever tried that works 100% of the time and is a real treat !!

[@essexbmc03]

Been prauge many times and love their goulash! This recipe with a few Caraway seeds is perfect... Thank you for sharing

[@laurakane2252]

My Grandmother used to make this when I was little and then when I was older I found a little shop that made it. When they closed I was afraid I would never be able to have this meal again. This is the first video I have found of what looks like the real thing! Thank you for sharing. I hope mine turns out well!

[@sbkarmen]

I love the realness of this video.... hope to try this recipe soon

[@MrCalrich]

Thanks for putting this up mate. Definitely gonna give this a try! I've been to the Czech Republic once or twice and you can't beat a thick goulash and a beer!

[@d.kleiser9514]

I made this tonight, and it was terrific! Tasting early-on, I felt like I was in a Czech restaurant. The stew-meat was quite tender. I also used the bone broth recipe on the same channel (smelled kind of funny but tasted fine).

[@phildakin5020]

Hiya- I've been trying to get Czech goulash right for years- most of the "authentic" recipes I've found, as you say, contain peppers, tomatoes, potatoes etc, and tend to come out as rather bland beef stews- I've followed this recipe a few times and it always comes out fantastic, especially with some decent Hungarian paprika- it's hard to get hold of Czech dark beer here in the UK, so I've been using whatever comes to hand, regular Staropramen, Zubr, and Newcastle Brown Ale all do the job well. To save electricity, (and for extra Czech-ness I suppose) I cook it in a Remoska- I don't know if people in the Czech republic actually use these things, but it always comes out great after a couple of hours, the excess fluid evaporates through the lid. I'm trying to follow a low-GL diet, and as this is essentially meat, vegetables and spices, nothing processed or added sugar etc it's very low GL, very healthy- it's very warming on a cold evening too, especially with a spoon of sour cream on top- Thank you for this recipe- best goulash I've made- great video too!

[@opawauben6822]

i miss the caraway seed

[@WendyWiseBeauty]

Great recipe. Thanks

[@pmc2525]

I have made it and it is gggooood!!!

[@lulzykekkington]

Hello mate! I know you haven posted anything for a long time, but i wanted to say thank you so much for your great videos. My grandfather was Czech and emigrated out to Australia after WWII. I made this recipe for him before he died and he said it reminded him so much of home. I hope you are doing well and might see this comment sometime, I'd love to see more videos of authentic Czech food Kind regards from Australia

[@Tappedline]

I think I was born on the wrong side of the eastern/western line. I can not wait to make this.

[@thewayicook7471]

Thank you so much for this wonderful comment. I am glad your grandfather had taste of home and my recipe met with approval. In fact me and my brother have been discussing reviving this channel for some time now, so you might just get your wish :-)

[@Holawood]

@@thewayicook7471 Loved your video, I studied in Prague this summer and was stunned by the goulash I had there. I am sure I will bring back that enjoyment with your recipe!

[@RobMarchione]

Hey, just want you to know I found this video to be completely awesome, and would love to see more. I used mostly your recipe and technique and dinner came out great, thank you!

[@johannesbronner3658]

I just cooked your recipe and it is quite tasteful! At first i was sceptical that you did not add any salt but because of the meat and the broth it does not need any and has a very rich and tastefull flavor. Regarding goulash I think this recipe proves again, that simple, original dishes are often one of the best. I was searching for a while now for a recipe that resembles the goulash i have eaten in prague in the summer and this one is nearly it. I think they added a little bit of tomato essence and thinned it out with flour and water. I would not have believed it before i looked into the many recipes there are for gulash, but i think this dish has quite a lot of variations and nearly everyone is doing it different... Thank you very much for your nice video!

[@neillong1274]

It's been very hard to find the right way to do this dish with very different versions adding tomatoes Peppers and all but this one is by far the best !!!!!

[@xiaoyu88]

thank you so much for a very informative video! awesome!

[@bdubya7646]

Great recipe man! I will make this in my Canadian kitchen! 😄

[@jarrettnixon]

Awesome video! Do you cover the goulash while it simmers for 2-4 hours or leave uncovered?

[@olgalissey8689]

This is great, man! Thanks for sharing.

[@myjourney8813]

My great-grandparents were from Czechoslovakia so I'm not 100% where they are originally from (Czech republic or Slovakia), but I'm trying to connect with my ancestors through food and this resembles a meal my grandma used to make but she had tomatoes and served over rice. My mother only ever makes "American goulash" and it's just a thing beef stew with elbow macaroni :(

[@blaztvblaszkow5148]

Czech goulasz is best, my best meal with svijany beer , knedliky and utopenci as starter. Beef shin is best, cook in bigger pot at 135 degrees for 3-4 hours

[@ProfoundConfusion]

Hi, Please can you add the words "Low Carb" or "Paleo" to the title of this excellent video? I've been searching KZbin for goulash recipes. There are hundreds of them but unfortunately they mostly use vegetable oil [yuck] tomato paste, potatoes, noodles, etc. Yours is special! You talk about the kinds of beef & onion to use & the proportions & lots of other helpful information. . Maybe if you called this Low Carbohydrate or Paleo goulash more people would find this awesome video you created. This looks so delicious & healthy. Excellent recipe, THANK YOU!

[@thewayicook7471]

Done. Thank you for nice feedback. I am trying to cook with qaulity unadultured infgredients so it's nice to see someone has taken notice :-) . I have lost over 45kg eating like this and people always gape their mouths whey I describe them my diet full of eggs, dairy, lard and fatty meat :-D .

[@professornuke7562]

I will be making this. You look like Techno Viking's younger brother, and a cousin of Steve MRE. These are compliments and I hope you take it as such.

[@alexandero1784]

This is great, thanks!

[@bdubya7646]

That good Kozel beer too! 😉

[@myrapaulite7650]

I made this for my husband, and he loved it! dekuji! I will make it again soon! Thank you for the recipe. Do you make svickova?

[@Turtle1631991]

+Myra Paulite Now there is an idea! I have long wondered what to make next. Especially since I have not had enough time to work on this channel sadly. I might try to make svickova once or twice again to get a hang of it and tape it. BTW as itneresting tidbit: The best Svickova I have ever eaten was actually mate from goat meat. ;-)

[@myrapaulite7650]

+Turtle1631991 ahoj! I have not tried goat meat in svickova, but it sounds good! By the way, I tried your bone broth recipe. I think I messed up somewhere.. it tasted good, but yours looked a lot better. I will try it again when I have time. are you going to upload more videos soon?

[@butterpecan5642]

I'm having a hard time understanding what the ingredients are because of the heavy Czech accent. Can you please type in this comment box what all the ingredients are and the measurements?

[@qwe5qwe566]

Cumin is wrong. The right word is Caraway seeds. False friend word to Czech "kmín". Cumin is different spice.

[@d.kleiser9514]

This is a little confusing. Searching other Czech goulash recipes, many have cumin, many have caraway and some have both. I'm trying this, first time. I'll stick to cumin as the video apparently suggests...

[@qwe5qwe566]

​@@d.kleiser9514 Cumin is not used in Czech cuisine at all. I'm a local. It's frequent translation error.

[@EsfahanKellie]

I'm interested that you say you eat it the next day. Do you mean you eat it cold or do you re-heat it?

[@thewayicook7471]

:-D. Reheat it of course. Many Czech meals are actually way better after they spent night on the counter. Some goes for Svickova or our heavy christams potato salad.

[@bdubya7646]

1 for the pot , 3 for the belly....

[@apucibence4024]

5:24 somebody just farted 😂🤣

[@perjohansson4240]

U use the wrong meat.

[@jameshishappyeats8109]

Goulash is Hungarian, not Czech!

[@Turtle1631991]

Sigh. I have been over this before. Czech goulash is czech meal with strong hungarian influence. While called the same, they are quite diffferent meals. This is authentic czech goulash

[@martinpospisil3747]

Yes the dish itself originates from Hungary but its very different from the typical Czech pub goulash. This one is actually authentic. Similar to Vienna goulash.

[@1DrBar]

Hungarian goulash was originally actually a soup. So what's your silly point?

[@ThePetekA]

goulash (gulyas) is not Czech!!

[@Turtle1631991]

I have been through this dozen times. Czech goulash (which has hungarian roots) ia distinct recipe different from hungarian goulash

[@ThePetekA]

@@Turtle1631991 so don’t call it goulash!

[@1DrBar]

@@ThePetekA Hungarian Goulash is not authentic anymore anyways. It used to be a soup until the eighties.

[@Circuit7Active]

I am still going to use olive oil.

[@ifewalter]

Shits on recipes with bell pepper....proceeds to add paprika.......they're the same thing dude. Great recipe though. trying right now.

[@nicola9557]

goulash is actually from Hungary not Czech hahaa

[@Turtle1631991]

+Nicola Pacanova That is fallacious statement. Goulash in Hungary is very different thing from czech Goulash which is much closer to hungarian Pörkölt. Czechs and Hungarians simply use same word to refer to two different things. This video is on how to cook Czech goulash. It does not in any way imply that there aren't other meals of the same name or other variations of it. It nearly claims to be this one as authentic and real version of CZECH goulash as possible.

[@petrs7590]

Nicola Pacanova Actualy from legend Goulash found Mr.Székely, but this name is from Czech name Stekly. 😁

[@jarbothehutt7027]

It's eaten throughout Central/centeral eastern Europe. Hell, they even eat a version of it in Germany.

[@lorena9021074]

Nicola Pacanova whatever

[@jluich]

@Rook goulash is a Slavic thing, all slaves, just different recipes per ethnic group.

[@lueyt3874]

broo u need salt just a pinch