In the Czech Republic, Goulash (Gulas) is usually made with beef or pork or both, and served with bread dumplings. In pubs it is often garnished with slices of fresh onion, and is typically accompanied by beer. Beer can be also added to the stew in the process of cooking. Seasonal varieties of goulash include venison or wild boar goulashes.Another popular variant of goulas is Szeged Goulash, with sauerkraut.