Czech Goulash (The Real Thing) Recipe

Name: Czech Goulash (The Real Thing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cubed beef, about 1/2 inch; 2 lbs of cubed pork, about 1/2 inch; 2 tablespoons oil, to brown your meat; 2 teaspoons pickling spices; 1 cup chopped onion (preferably sweet); 2 (15 ounce) cans of diced stewed tomatoes; 1 (14 ounce) bottle catsup (preferably Heinz); 1 (10 ounce) can tomato soup (preferably Campbells); 1 teaspoon ground cloves; 1 teaspoon ground allspice; 1 teaspoon ground nutmeg; 1 teaspoon ground turmeric; 1 teaspoon ground paprika; 1 teaspoon sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper; 1 teaspoon white vinegar; 1 teaspoon good whiskey (I use Black Jack Daniels)

Servings: persons

2 lbs cubed beef, about 1/2 inch
2 lbs of cubed pork, about 1/2 inch
2 tablespoons oil, to brown your meat
2 teaspoons pickling spices
1 cup chopped onion (preferably sweet)
2 (15 ounce) cans of diced stewed tomatoes
1 (14 ounce) bottle catsup (preferably Heinz)
1 (10 ounce) can tomato soup (preferably Campbells)
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon white vinegar
1 teaspoon good whiskey (I use Black Jack Daniels)

1
Heat oil in large dutch oven (large stew pot) on high heat.
2
Combine beef and pork and begin to brown in oil on all sides.
3
When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
4
Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
5
Spices will expand while cooking.
6
Drop cheesecloth or teaball into meat mixture.
7
Simmer mixture for 45 minutes.
8
Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
9
Finally add all the spices as measured, the vinegar and the WHISKEY!
10
Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
11
Check and stir frequently to prevent the bottom from scorching or burning.
12
THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
13
OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
14
(AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).

1234

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs cubed beef, about 1/2 inch, 2 lbs of cubed pork, about 1/2 inch, 2 tablespoons oil, to brown your meat, 2 teaspoons pickling spices, and more.

Yes, Czech Goulash (The Real Thing) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Czech Goulash (The Real Thing)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions