Start by finely chopping the onions.

Cut the beef into large cubes, pat them dry with a paper towel, and season generously with salt and pepper.

Mince the garlic clove and set aside.

Dissolve the beef stock cube in 500 ml of water.

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the finely chopped onions.

Cook the onions, stirring frequently, until they are deeply caramelized and golden brown. This step is crucial for the goulash's colour and flavour and can take around 20 minutes or longer. Don't rush it!

Once the onions are ready, push them to one side of the pot. Add the seasoned beef cubes to the empty side of the pot.

Brown the beef well on all sides. If necessary, do this in batches to avoid overcrowding the pot. Once browned, stir the meat into the onions.

Briefly remove the pot from the heat to prevent the paprika from burning. Stir in the sweet paprika powder, cayenne pepper, ground caraway seeds, marjoram, and minced garlic. Add them according to your taste.

If using, add the all-purpose flour now. Mix it well with the spices, meat, and onions. Return the pot to the heat and cook for about a minute, stirring constantly, to cook out the raw flour taste.

Slowly pour in the prepared beef broth, scraping up any browned bits from the bottom of the pot. Add the tomato concentrate and stir well.

Bring the goulash to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 3 hours, or until the beef is incredibly tender and easily falls apart with a fork.

Stir occasionally to prevent sticking. If the liquid reduces too much during simmering, you can add a little more broth or water.

If your sauce is not thick enough to your liking, you can thicken it by crumbling some stale bread directly into the goulash during the last 30 minutes of cooking. It will dissolve and thicken the sauce while adding a subtle, deep flavour.

Once the beef is tender, taste the goulash and adjust salt and black pepper as needed. The flavours should be rich and savory.

For best results, remove the pot from the heat and let the goulash rest for 15-20 minutes before serving. Many find it tastes even better the next day!

Serve your authentic Czech Goulash with Bohemian dumplings (Czech bread dumplings) or other traditional sides like pickles, boiled potatoes, or mashed potatoes.