Hearty Czech Goulash Potato (Printable)

Savory paprika beef slow-simmered and served alongside crunchy fried potato strips for a classic meal.

# What you need:

→ Goulash

01 - 1.76 pounds beef chuck, cut into 1 inch cubes
02 - 2 tablespoons vegetable oil
03 - 2 large onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons sweet Hungarian paprika
06 - 1 teaspoon caraway seeds
07 - 1 teaspoon dried marjoram
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 3.17 cups beef broth
12 - 1 bell pepper, diced
13 - 1 tablespoon all-purpose flour (substitute with gluten-free flour if preferred)
14 - 1 bay leaf

→ Potato Strips

15 - 4 large potatoes, peeled
16 - 2 cups vegetable oil, for frying
17 - Salt, to taste

# How to make it:

01 - Heat 2 tablespoons vegetable oil in a large heavy pot over medium heat. Add finely chopped onions and cook until golden brown, approximately 8 minutes.
02 - Stir in minced garlic, caraway seeds, and sweet Hungarian paprika. Cook for 1 minute, stirring continuously to prevent burning.
03 - Add beef cubes to the pot and brown on all sides for about 5 minutes.
04 - Mix in tomato paste, dried marjoram, salt, black pepper, and bay leaf.
05 - Sprinkle all-purpose or gluten-free flour over the meat and stir thoroughly to combine.
06 - Add diced bell pepper and pour in beef broth. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 90 to 120 minutes until beef is tender and sauce is thickened, stirring occasionally.
07 - While goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
08 - Rinse potato strips in cold water to remove excess starch, then pat completely dry using a clean towel.
09 - Heat 2 cups vegetable oil in a deep pan to 350°F (180°C). Fry potato strips in batches until golden and crispy, 3 to 4 minutes. Drain on paper towels and season with salt.
10 - Remove bay leaf from the cooked goulash. Taste and adjust seasoning as needed.
11 - Serve hot goulash in bowls topped with crispy fried potato strips.

# Helpful Hints:

01 -
  • The contrast between silky, wine-dark sauce and shattering golden potatoes is honestly addictive.
  • It tastes even better the next day, which means you get two meals out of one long braise.
  • Paprika does almost all the heavy lifting here, so you'll feel like you've created something sophisticated without breaking a sweat.
02 -
  • Don't let the paprika smoke—if your kitchen suddenly smells acrid, you've burned it, and starting over is actually faster than trying to save it.
  • The potato strips must be dried after rinsing; any lingering moisture will make them steam instead of fry, and soggy potatoes defeat the entire purpose.
  • This dish improves overnight, so make it a day ahead if you can, then reheat gently and fry the potatoes fresh just before serving.
03 -
  • Cut your beef into uniform cubes so everything cooks at the same pace and nothing ends up chewy while other pieces fall apart.
  • If the sauce looks too thin after 2 hours, mix a small spoonful of flour with a little cold water and stir it in, then simmer for another 10 minutes until it thickens.
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