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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":503,"pronunciation":532,"substitutions":533,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":465,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":545,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Hungarian gulyás is essentially a soup: thin, brothy, heavily paprika-led and often containing potato. The Czech version uses far more onion and far less liquid, cooks until the onion has broken down into a thick sauce, and is served as a stew with bread dumplings rather than eaten with a spoon from a bowl. Both are legitimate; they are simply different dishes that share a name.","How is Czech goulash different from Hungarian goulash?",{"answer":398,"question":399},"Most often the onions were not cooked down far enough before the liquid went in, or the pot was covered too tightly so nothing evaporated. Fix it by removing the lid once the beef is tender and simmering hard for ten to fifteen minutes. As a last resort, whisk a teaspoon of flour into a ladle of the hot sauce and stir it back in, then boil for two minutes to cook out the raw taste.","Why is my goulash sauce thin?",{"answer":401,"question":402},"Yes. Replace the beer with beef stock and add a teaspoon of molasses or dark brown sugar to mimic the malt sweetness. The stew loses a little of its characteristic bitterness but is still very good. Note that in the standard recipe the alcohol itself cooks off almost completely during the long simmer.","Can I make it without alcohol?",{"answer":404,"question":405},"Chuck, shin or brisket — anything with collagen that turns to gelatine over two hours. Cut it into generous 4 cm cubes, because smaller pieces shrink and dry out before the sauce is ready. Avoid lean cuts such as topside or rump, which stay firm and chalky no matter how long they cook.","What cut of beef should I buy?",{"answer":407,"question":408},"It is not decoration. The stew is rich, sweet and fatty, and a few thin rings of raw white onion give each mouthful a sharp, crunchy counterpoint. In Czech pubs it comes as standard and its absence is noticed. If raw onion is too aggressive for you, soak the rings in cold water for ten minutes first to mellow them.","Do I really need the raw onion on top?",[410,411,412,413,414,415],"Use beef chuck or shin with visible connective tissue. Lean stewing steak stays dry and the sauce never gets the body it needs from the meat.","Cook the onions far longer than feels necessary — 25 minutes, until they are deep gold and jammy. This is the whole thickening mechanism of the dish.","Take the pan off the heat before adding the paprika and stir it into the hot fat for 30 seconds. Paprika burns fast and burnt paprika tastes acrid all the way through the finished stew.","Rub the marjoram between your palms as it goes in near the end. It is a finishing herb here, not a braising one, and its aroma fades with long cooking.","If the sauce is still thin when the meat is tender, lift the lid and simmer hard for ten minutes rather than adding thickener.","Make it a day ahead if you can. Goulash genuinely tastes better on the second day, once the fat and the sauce have settled together.","🍲","Hovězí guláš is the Czech pub reading of goulash: cubes of chuck cooked with roughly their own weight in onion, seasoned with sweet paprika, caraway and marjoram, and loosened with dark beer until the onions have melted into a sauce so thick it holds a spoon upright. It is darker, denser and less soupy than the Hungarian gulyás it descends from, and nobody here would call it a soup. The flavour is deeply savoury and faintly bitter from the beer, with the sweetness of long-cooked onion behind it. It is served with sliced bread dumplings, a scattering of raw onion rings and a beer, and it is the dish most often used as a measure of whether a Czech pub kitchen is any good.","Goulash arrived in the Czech lands from Hungary through the shared plumbing of the Austro-Hungarian Empire, and then changed almost everything about itself. Hungarian gulyás is a brothy herdsman's soup, thin enough to drink, built on lard, onion and a great deal of paprika. The Czech version keeps the paprika but shifts the balance decisively: less liquid, more onion, and a long enough cook that the onion disintegrates entirely and does the thickening work that flour or roux would do elsewhere. Which country makes goulash \"properly\" is not a question with an answer, and anyone who tells you otherwise is picking a side rather than reporting a fact.\n\nThe beer is the other Czech signature. A dark lager — Czech tmavé — brings malt sweetness and a light bitterness that reads as depth rather than beer flavour, and pub kitchens have used whatever was on tap for as long as the dish has existed. Regional variations multiply from there. Some cooks finish with a spoonful of flour whisked into a little of the sauce to guarantee thickness; some add a square of dark chocolate or a spoon of plum jam; Moravian versions lean harder on paprika and garlic. Version arguments in this country are conducted at length and in good humour.\n\nA restaurant plate of guláš is a specific arrangement: the stew in a shallow bowl or on a plate, six or seven dumpling slices fanned alongside, and a small pile of raw white onion rings on top. The onion is not garnish — it supplies the sharp raw bite the rich sauce needs, and skipping it is noticed. Order it in a Prague pub and the dish arrives with a half-litre before you have finished sitting down, which is not a coincidence: guláš was designed to be eaten with beer, and the two taste like they were developed together, because they were.","Refrigerate for up to 4 days; the flavour deepens noticeably after the first night and the sauce thickens as it cools. Reheat gently over low heat with a splash of water or beer to loosen it back to a coating consistency. It freezes very well for 3 months — freeze the stew alone, without dumplings, in portion-sized containers. Thaw overnight in the fridge rather than in a hot pan, which can make the meat seize and go stringy.",[421,422,423,424],"A one-to-one ratio of onion to beef, which is what actually thickens the sauce — no cornflour, no shortcut roux.","The paprika goes in off the heat, so it blooms in fat without scorching into bitterness.","Dark lager rather than stock gives the malt depth that separates Czech goulash from every other version.","Timings tuned so the beef reaches falling-apart tender at the same moment the sauce reaches coating thickness.",[426,427,428],"Heavy lidded pot or Dutch oven","Sharp knife","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},33,28,5,12,890,47,610,[438],"Sliced bread dumplings, a pile of raw onion rings and a cold pilsner — the standard Czech pub arrangement.",[440,443,446],{"name":441,"description":442},"Segedínský guláš","Pork instead of beef, with sauerkraut and sour cream stirred through. Despite the Hungarian-sounding name it is a Czech pub fixture in its own right.",{"name":444,"description":445},"Guláš v chlebu","Served inside a hollowed round loaf, with the lid on the side. Beer-garden format, and the bread ends up better than the dumplings.",{"name":447,"description":448},"Znojemský guláš","Finished with sliced pickled gherkins and a splash of their brine, which cuts the richness with a sharp, vinegary edge.",[450,456,460,464,469,472,476,481,485,489,492,496,498,501],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},900,"beef-chuck","beef chuck or shin, in 4 cm cubes","g","For the stew",{"qty":451,"ref":457,"name":458,"note":459,"unit":454,"group":455},"onion","onions, halved and thinly sliced","yes, the same weight as the beef",{"qty":461,"name":462,"unit":463,"group":455},3,"lard","tbsp",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},4,"garlic","garlic, finely chopped","clove",{"qty":461,"ref":470,"name":471,"unit":463,"group":455},"paprika","sweet paprika",{"qty":473,"ref":474,"name":475,"unit":463,"group":455},1,"tomato-paste","tomato purée",{"qty":477,"ref":478,"name":479,"unit":480,"group":455},2,"caraway","caraway seeds, lightly crushed","tsp",{"qty":477,"ref":482,"name":483,"unit":484,"group":455},"bay-leaf","bay leaves","piece",{"qty":486,"name":487,"unit":488,"group":455},400,"Czech dark lager","ml",{"qty":486,"ref":490,"name":491,"unit":488,"group":455},"stock","beef stock, plus more if needed",{"qty":477,"ref":493,"name":494,"unit":480,"group":495},"marjoram","dried marjoram","To finish",{"qty":473,"name":497,"unit":480,"group":495},"fine salt, plus more to taste",{"qty":473,"ref":499,"name":500,"unit":480,"group":495},"black-pepper","freshly ground black pepper",{"qty":473,"ref":457,"name":502,"unit":484,"group":495},"small white onion, in very thin rings, for serving",[504,508,513,516,519,523,526,529],{"tip":505,"text":506,"title":507},"Crowding the pot makes the beef steam and go grey. Wait for the sizzle to sound aggressive before adding the next batch.","Heat 2 tablespoons of the lard in a heavy pot over high heat and brown the beef cubes in two or three batches until each side is deeply coloured, about 4 minutes per batch. Set the meat aside on a plate and keep every scrap of fat and fond in the pot.","Brown the beef in batches",{"tip":509,"text":510,"title":511,"timerSeconds":512},"This is the longest step and the most important. Onions that are merely soft will leave you with a thin sauce.","Add the remaining lard and all the sliced onion with a good pinch of salt. Cook over medium heat for 25 minutes, scraping the browned bits off the base as the onions release water, until the pile has collapsed to a fraction of its volume and turned deep gold and sticky.","Cook the onions to jam",1500,{"text":514,"title":515},"Stir in the garlic and cook for a minute, then pull the pot off the heat entirely and stir in the paprika and tomato purée. Keep stirring for 30 seconds in the residual heat until the fat turns brick red and smells sweet — if it smells sharp or acrid, the paprika has caught and you should start this step again.","Bloom the paprika off the heat",{"text":517,"title":518},"Return the pot to medium heat and pour in the lager, scraping the base clean. Let it bubble for 3 minutes to boil off the raw alcohol edge, then return the beef with its juices and add the caraway, bay leaves and enough stock to almost cover the meat.","Deglaze with the beer",{"text":520,"title":521,"timerSeconds":522},"Bring to a bare simmer, cover with the lid slightly ajar, and cook on the lowest heat for 2 hours, stirring every half hour. The goulash is ready when a cube of beef falls apart under gentle pressure from a spoon and the onions have vanished into the sauce.","Simmer low and long",7200,{"text":524,"title":525,"timerSeconds":451},"Take the lid off and simmer for a final 10–15 minutes, until the sauce is glossy and thick enough that a spoon dragged across the base leaves a track that closes slowly. Fish out the bay leaves.","Reduce to coating thickness",{"text":527,"title":528},"Crush the marjoram between your palms as you scatter it over the pot, stir it through, and season aggressively with salt and black pepper. Taste — it should be savoury and deep with a faint malt bitterness, not sweet.","Finish with marjoram",{"text":530,"title":531},"Spoon the goulash onto plates beside five or six slices of bread dumpling and pile the thin raw onion rings on top of the meat. Serve immediately, with the dumplings positioned so they soak up the sauce at the edge.","Serve with dumplings and raw onion","HOH-vyeh-zee GOO-lahsh",[534,537,541],{"note":535,"swap":536,"original":487},"Avoid heavily hopped stouts and IPAs — their bitterness concentrates as the sauce reduces and turns harsh.","Any dark lager, a Munich dunkel, or beef stock with a teaspoon of molasses",{"note":538,"swap":539,"original":540},"Lard is traditional and gives the roundest flavour, but the dish works with any fat that tolerates browning.","Beef dripping, or a neutral oil with a knob of butter","Lard",{"note":542,"swap":543,"original":544},"Czech pubs serve guláš v chlebu — in a hollowed loaf — which is an accepted and excellent alternative.","Boiled potatoes, wide egg noodles or plain white bread","Bread dumplings","czech-goulash","Hovězí Guláš (Czech Beef Goulash with Bread Dumplings)","Hovězí Guláš","Hovězí guláš","czechia","Bohemia",25,150,"medium",[555],"main",[],[452,457,470,478],[559,562,564,566],{"alt":560,"src":561},"Thick dark beef goulash on a plate with sliced bread dumplings and raw white onion rings on top","\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-1x1.jpg",[569,570,571,572,573,470,574],"czech goulash","hovezi gulas","beef stew","dark lager","bread dumplings","pub food","2026-08-20","dishroute-kitchen","Beef braised with as much onion as meat and finished with dark lager until the sauce turns glossy and thick enough to cling to dumplings, topped with raw onion rings.",{"en":579},"\u002Frecipe\u002Fczech-goulash",{"items":581,"total":687,"page":473,"limit":853,"hasMore":854},[582,612,622,652,682,709,742,771,799,826],{"slug":583,"title":584,"shortTitle":585,"nativeName":585,"countrySlug":549,"region":550,"baseServings":465,"prepMinutes":586,"cookMinutes":587,"difficulty":588,"course":589,"diet":592,"mainIngredients":594,"images":597,"keywords":607,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bramborak","Bramborák (Czech Garlic and Marjoram Potato Fritter)","Bramborák",15,20,"easy",[590,591],"snack","side",[593],"vegetarian",[595,466,493,596],"potato","flour",[598,601,603,605],{"alt":599,"src":600},"Thin crisp Czech potato fritters with dark lacy edges stacked on a wire rack, flecked with marjoram","\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-1x1.jpg",[583,608,609,493,466,610,611],"potato fritter","czech snack","market food","fried potato",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":465,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":613,"diet":614,"mainIngredients":615,"images":616,"keywords":621,"publishedAt":575,"updatedAt":575,"authorSlug":576},[555],[],[452,457,470,478],[617,618,619,620],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[569,570,571,572,573,470,574],{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":549,"region":626,"baseServings":465,"prepMinutes":586,"cookMinutes":627,"difficulty":588,"course":628,"diet":630,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":575,"updatedAt":575,"authorSlug":576},"kulajda","Kulajda (South Bohemian Dill, Mushroom and Potato Soup)","Kulajda","South Bohemia",30,[629],"soup",[593],[595,632,633,634],"mushrooms","dill","eggs",[636,639,641,643],{"alt":637,"src":638},"White creamy Czech soup with potato cubes, mushrooms and chopped dill, a poached egg in the centre of the bowl","\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-1x1.jpg",[623,646,647,648,649,650,651],"czech soup","dill soup","mushroom soup","poached egg","south bohemia","sour cream",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":549,"region":550,"baseServings":465,"prepMinutes":627,"cookMinutes":587,"restMinutes":627,"difficulty":553,"course":657,"diet":659,"mainIngredients":660,"images":664,"keywords":674,"publishedAt":575,"updatedAt":575,"authorSlug":576},"ovocne-knedliky","Ovocné Knedlíky (Czech Fruit-Filled Quark Dumplings)","Ovocné Knedlíky","Ovocné knedlíky",[658,555],"dessert",[593],[661,662,596,663],"quark","plum","butter",[665,668,670,672],{"alt":666,"src":667},"Plate of boiled fruit dumplings split open to show hot plum filling, under melted butter, crumbled curd and icing sugar","\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-1x1.jpg",[675,676,677,678,679,680,681],"ovocne knedliky","fruit dumplings","czech dessert","quark dough","plums","tvaroh","sweet main course",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":549,"region":550,"baseServings":465,"prepMinutes":587,"cookMinutes":687,"restMinutes":587,"difficulty":588,"course":688,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":575,"updatedAt":575,"authorSlug":576},"smazeny-syr","Smažený Sýr (Czech Deep-Fried Cheese with Tartare Sauce)","Smažený Sýr","Smažený sýr",10,[555],[593],[691,634,596,595],"breadcrumbs",[693,696,698,700],{"alt":694,"src":695},"Golden breaded slab of fried cheese cut open with molten cheese stretching, beside fries and tartare sauce","\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-1x1.jpg",[703,704,705,706,707,593,708],"smazeny syr","fried cheese","czech pub food","breaded","tartare sauce","edam",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":549,"region":550,"baseServings":714,"prepMinutes":715,"cookMinutes":716,"restMinutes":587,"difficulty":717,"course":718,"diet":719,"mainIngredients":720,"images":725,"keywords":735,"publishedAt":575,"updatedAt":575,"authorSlug":576},"svickova-na-smetane","Svíčková na Smetaně (Beef in Root Vegetable Cream Sauce)","Svíčková na Smetaně","Svíčková na smetaně",6,35,180,"hard",[555],[],[721,722,723,724],"carrot","celeriac","heavy-cream","bacon",[726,729,731,733],{"alt":727,"src":728},"Sliced braised beef under pale orange root vegetable cream sauce with bread dumplings, cranberry compote and whipped cream","\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-1x1.jpg",[736,737,738,573,739,740,741],"svickova","czech beef","cream sauce","sweet and sour","sunday roast","braised 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