While goulash (guláš) may have originated in the medieval Kingdom of Hungary, it is integral to the culinary history of the Czech Republic and has the comfortable feel and appeal of a traditional Czech dish. Generally, goulash references a stew of meat and vegetables flavored with paprika and other seasonings. Some of the seasonings which prevail in Czech goulash include:
• black pepper,
• cumin, and
Goulash variations which are favored in Czech cuisine include:
• Bramborový guláš (potato goulash);
• Hovězí guláš (beef goulash);
• Segedínský guláš (pork and sauerkraut goulash);
• Václavkový guláš (Armillaria goulash);
• Vepřový guláš (pork goulash).
Czech goulashes also may be known by place names, such as:
• Plzeňský guláš (Pilsner goulash): the city of Plzeň (Pilsen) in western Bohemia;
• Znojmo guláš (Znojmo goulash): a town in the South Moravian Region, southeastern Czech Republic.
Interesting effects are achieved in Czech goulashes by the addition of:
• beer, especially the pale lager known as Pilsner, named for its place of origin, the city of Plzeň (Pilsen) in western Bohemia;
• grated horseradish (křen strouhaný) as garnish.
In Prague, vegan and vegetarian goulashes are available.
• Karel Chlumec, chef at LoVeg, a vegetarian restaurant on Prague's Malá Strana, has created meatless goulashes.
• His vegan goulash features vegan meat (soya, seitan, tofu) and may add dark beer or red wine for extra flavor.
Pork goulash with noodles (vepřový guláš, těstoviny) is a popular Czech variation of this hearty stew.
This goulash is easy to prepare and supremely satisfying to consume.