Name: Home-Style Prague Goulash Style with Chickpeas
Prep time: 20 min
Cook time: 120 min
Total time: 150 min
Ingredients: 800 g 800 g beef chuck, cut into 2.5 cm cubes; 2 tbsp 2 tbsp olive oil; 200 g 2 medium onions, finely chopped (200 g); 4 4 cloves garlic, minced; 2 tsp 2 tsp sweet paprika powder; 1 tsp 1 tsp caraway seeds; 1/2 tsp 1/2 tsp salt (adjust to taste); 1/4 tsp 1/4 tsp black pepper; 400 g 400 g canned chickpeas, drained and rinsed; 800 ml 800 ml beef broth; 150 g 2 medium carrots, diced (150 g); 150 g 1 red bell pepper, chopped (150 g); 2 2 bay leaves; 1 tbsp 1 tbsp tomato paste; Fresh parsley, chopped for garnish (optional); Sour cream for serving (optional)

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Home-Style Prague Goulash Style with Chickpeas

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Experience the warmth of a cozy home in Prague with this delightful Home-Style Prague Goulash. We simmer succulent beef until tender, paired with hearty chickpeas to create a dish that’s not only comforting but also packed with flavor. Serve it warm in a deep bowl and allow its traditional essence to transport you straight to the heart of Czech Republic. Feel free to experiment with spices or add your favorite vegetables for a personal touch!

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Prep Time 20

Cook Time 2

Total Time 2 30

Servings: 4

Course: Europe

Cuisine: Czech

Calories: 450

Ingredients Equipment Method Nutrition

Ingredients

800 g 800 g beef chuck, cut into 2.5 cm cubes
2 tbsp 2 tbsp olive oil
200 g 2 medium onions, finely chopped (200 g)
4 4 cloves garlic, minced
2 tsp 2 tsp sweet paprika powder
1 tsp 1 tsp caraway seeds
1/2 tsp 1/2 tsp salt (adjust to taste)
1/4 tsp 1/4 tsp black pepper
400 g 400 g canned chickpeas, drained and rinsed
800 ml 800 ml beef broth
150 g 2 medium carrots, diced (150 g)
150 g 1 red bell pepper, chopped (150 g)
2 2 bay leaves
1 tbsp 1 tbsp tomato paste
Fresh parsley, chopped for garnish optional
Sour cream for serving optional

Equipment

Large pot or Dutch oven
Chef's knife
Mixing spoon
Chopping board

Method

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic, sweet paprika powder, and caraway seeds, cooking for an additional minute until fragrant.
Add the beef cubes to the pot, brown on all sides for about 8–10 minutes. Season with salt and black pepper.
Incorporate the diced carrots and red bell pepper into the pot and stir to combine.
Pour in the beef broth, add the bay leaves, and mix in the tomato paste. Bring to a gentle simmer, then reduce the heat to low.
Cover the pot and let it cook for about 1.5 hours, stirring occasionally, until the meat is fork-tender.
Add the chickpeas and let it simmer uncovered for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning, if necessary. Remove the bay leaves before serving.
Serve warm in deep bowls, garnished with fresh parsley and a dollop of sour cream, if desired.

Nutrition

Calories: 450kcalCarbohydrates: 32gProtein: 38gFat: 18gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 25mgCalcium: 75mgIron: 3.5mg

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Home-Style Prague Goulash Style with Chickpeas