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Well, they're basically an entirely different meal, that probably shares name only for historical reasons.
The Czech version doesn't contain much vegetables, is a thick paprika-based sauce and has onions. Hungarian is more soup-like in consistency and has some vegetables. The Czech one also has dumplings as a side dish.
The Czech one is slow-cooked until the meat is tender, easily taking many hours to cook if you use beef (as is the tradition, but many people use pork because it's cheaper). Beer is sometimes added for flavour.
Thanks! Will have to Czech that out.