Bohemian Goulash (Beef Goulash)

A hearty vintage Bohemian-style beef goulash featuring round steak slowly simmered with vinegar, brown sugar, onions, and warm spices. This old-fashioned sweet-and-sour stew tastes even better the next day.

Bohemian Goulash

Ingredients

• 1/2 to 1/3 cup flour
• 2 lb round steak, cut into serving pieces
• 2 cups water
• 4 tablespoons brown sugar
• 6 whole cloves
• 1/2 cup fat or bacon grease
• 1 large onion, sliced
• 1 teaspoon salt
• 2 tablespoons vinegar
• 6 whole allspice

Instructions

1. Dredge beef pieces in flour (use a paper bag or shallow bowl).
2. Heat fat or bacon grease in a large frying pan or Dutch oven. Brown the beef well on all sides.
3. Add sliced onion and cook until lightly browned.
4. Add water, vinegar, brown sugar, and salt.
5. Add cloves and allspice (tie them in a small cheesecloth bag if desired for easy removal).
6. Bring to a boil, then reduce heat. Cover and simmer gently for about 3 hours, or until the beef is very tender.
7. Serve with noodles, potato dumplings, mashed potatoes, or rice.

Serves: 6

FAQ

Why does this goulash use vinegar and brown sugar?

The vinegar adds tang and the brown sugar adds sweetness, creating the classic sweet-and-sour flavor profile.

Do I have to use bacon grease?

No. Any cooking fat works, but bacon grease adds nice extra flavor.

How can I keep the spices from floating in the stew?

Tie the cloves and allspice in a small cheesecloth bundle so they can be easily removed before serving.

Can I make this ahead of time?

Yes. This stew tastes even better the next day after the flavors have melded.

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