Traditional Czech Beer Goulash (Český pivní guláš)

To celebrate Czechoslovak Independence Day on the 28th October, we cooked up this Beef Goulash in collaboration with Budweiser Budvar. A hearty beef goulash simmered with onions, paprika, and Budvar Dark Czech Lager— rich, comforting, and full of Central European soul. Served with dumplings. We used packet dumplings but you can follow the recipe at the bottom for traditional Czech dumplings.

We cooked our in a Dutch Oven in the Kamado Joe, but you can cook this simply in the oven, slow cooker, or on the gas hob. The perfect comfort food for a cold winters day.

Ingredients (serves 6–8):

• 1kg braising steak, cut into 1-inch cubes (We got some lovely dry aged braising steak from Yorkshire Craft Butchery
• 2 large onions, finely chopped
• 3 tbsp vegetable oil (or lard for a traditional touch)
• 2–3 tbsp Hungarian sweet paprika (or classic sweet paprika)
• 2 cloves garlic, minced
• 2 tbsp Lemon SPG BBQ Rub
• 2 tbsp You’ve Got Beef BBQ Rub (optional)
• 1 tsp dried marjoram
• Salt and black pepper, to taste
• 1 tbsp tomato paste
• 1 tin of chopped tomatoes
• 400 ml Budvar Dark Lager
• 500 ml beef stock
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water (for thickening)

Instructions:

1. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Cook the onions slowly over medium heat, stirring often, until deep golden brown and caramelized (15–25 minutes). This is the secret to a rich, sweet base. Add the chopped garlic towards the end. Once soft remove the onions and garlic from the pot.
2. Brown the meat:
   • In the same pot.
   • Add the beef that has been cubed and seasoned with the Lemon SPG BBQ Rub
   • Brown on all sides.
   • Add the onions back into the pot.
3. Add the tin tomato and tomato paste:
   • Stir in the tomato paste and tin tomatoes.
4. Combine the remaining ingredients:
   • Pour in the Budvar Dark Lager
   • Add the paprika and marjoram
   • Salt, and pepper to taste.
   • Pour in the beef stock (the liquid should just cover the meat.)
   • We also added some You’ve got Beef Rub to ramp up the beef flavour.
5. Simmer slowly:
   • Bring to a gentle boil, then reduce to low heat.
   • Cover and simmer for 1½–2 hours, stirring occasionally, until the meat is tender and the sauce thickens naturally.
   • Add more liquid if it reduces too much during cooking.
   • If the sauce is too thin, stir in the cornstarch slurry and simmer for 5–10 minutes until thickened.
6. Add the dumplings:
   • about 20 minutes before the end of cooking sit some dumplings on the top and allow to cook for 20 minutes.
   • garnish with a sprinkle of parsley.
7. Serve:
   • Serve with crusty buttered bread, sour cream and sauerkraut.

Chef’s Notes:

• Beer choice matters: Use a dark lager or amber beer — not a stout. Budvar Dark Lager is smooth, slightly sweet, and toasty, not bitter.
• Flavor depth: The beer adds a gentle bitterness and umami that balances the sweetness from onions and paprika.
• Rest it overnight: Goulash always tastes better the next day once the flavors meld.

To find out more, visit their website budvaruk.com – or better still, grab a pint or bottle at one of their many stockists across the UK.

Confession Time

Yes, our dumplings were from a packet mix which are great, but for the traditional Czech dumplings you can follow the recipe below.

Czech Bread Dumplings (Houskové knedlíky)

Soft, fluffy dumplings made from flour, eggs, milk, and cubes of stale bread — the perfect companion to goulash, svíčková, or any hearty Czech stew.

Ingredients (makes 2 large rolls, about 6–8 servings):

• 4 cups (500 g) all-purpose flour
• 1 tsp salt
• 1 packet (7 g) instant dry yeast or ¾ of a cube (20 g) fresh yeast (optional, see note)
• 1 egg
• 1¼ cups (300 ml) lukewarm milk (start with 1 cup, add more if needed)
• 2 cups (about 150 g) cubed stale white bread or rolls (rohlíky or kaiser rolls) – ½-inch cubes

Instructions:

1. 

Prepare the dough:

• In a large bowl, mix the flour and salt.
• If using yeast (for lighter texture), add it now and mix.
• Add the egg and lukewarm milk gradually, stirring until a soft, slightly sticky dough forms.
  • It should be firm enough to hold shape but still pliable.
• Knead for about 5–7 minutes until smooth.

(Note: Some traditional Czech recipes omit yeast — if you prefer a denser, “old-style” dumpling, skip it and just use baking powder instead: 1 tsp added to the flour.)

2. 

Add the bread cubes:

• Fold in the stale bread cubes, distributing them evenly through the dough.
• Let the dough rest for 20–30 minutes, covered with a towel (or until slightly puffed if using yeast).

3. 

Shape and cook:

• Divide the dough into two long rolls about 2 inches (5 cm) in diameter.
• Bring a large pot of salted water to a gentle boil (not a rolling boil!).
• Carefully place the rolls into the water — they will float.
• Cover and simmer gently for 20–25 minutes, turning halfway through for even cooking.

4. 

Finish:

• Remove the dumplings carefully and pierce them a few times with a skewer or toothpick to release steam (prevents collapsing).
• Slice into ¾-inch (2 cm) thick rounds using a thread, unflavored dental floss, or a sharp serrated knife.

Serving:

Serve warm slices alongside your Budvar Braised Beef Goulash, letting them soak in that rich, paprika-and-onion sauce.

Tips for Perfect Dumplings:

• Stale bread is key — it absorbs the dough and creates lightness. Fresh bread can make dumplings gummy.
• Don’t boil too hard — gentle simmering keeps them fluffy.
• Freeze leftovers — slice, wrap, and reheat by steaming for 5 minutes.