Czech Goulash Potato Classic (Printable)

Tender beef in paprika-infused sauce served with crispy golden potato strips, a flavorful Czech classic.

# Ingredient list:

→ Goulash

01 - 1.76 lb beef chuck, cut into 1-inch cubes
02 - 2 tbsp vegetable oil
03 - 2 large onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tbsp sweet Hungarian paprika
06 - 1 tsp caraway seeds
07 - 1 tsp marjoram
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 2 tbsp tomato paste
11 - 3 cups beef broth
12 - 1 bell pepper, diced
13 - 1 tbsp all-purpose flour or gluten-free flour
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 of vegetable oil in a heavy pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden, about 8 minutes.
02 - Incorporate the minced garlic, caraway seeds, and sweet Hungarian paprika. Stir constantly and cook for 1 minute to release flavors without burning the paprika.
03 - Add beef cubes to the pot and sear until browned on all sides, approximately 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf evenly throughout the beef.
05 - Sprinkle flour over the meat and stir thoroughly to incorporate, which will help thicken the sauce later.
06 - Add diced bell pepper and pour in beef broth. Bring to a boil, then reduce heat to low. Cover and gently simmer for 90 to 120 minutes, stirring occasionally, until beef is tender and sauce thickens.
07 - While the goulash simmers, cut peeled potatoes into thin strips resembling matchsticks using a mandoline or sharp knife.
08 - Rinse the potato strips in cold water to remove excess starch, then pat completely dry with clean towels.
09 - Heat vegetable oil in a deep pan or fryer to 350°F (180°C). Fry potatoes in batches until golden and crispy, about 3 to 4 minutes per batch. Drain on paper towels and season with salt.
10 - Discard the bay leaf from the goulash, taste, and adjust seasoning if needed. Serve the hot beef mixture in bowls topped with crispy potato strips.

# Expert Suggestions:

01 -
  • The paprika sauce becomes silky and complex as it simmers, coating each piece of beef with flavor that somehow tastes both comforting and sophisticated.
  • Those fried potato strips provide the perfect textural contrast—crispy exteriors giving way to fluffy insides that soak up every drop of sauce.
  • It's the kind of dish that fills your home with an aroma so good your family will linger in the kitchen just waiting for dinner.
02 -
  • Never skip patting the potatoes dry after rinsing—moisture is the enemy of crispiness, and any dampness will cause them to steam and soften instead of frying golden.
  • Paprika burns easily and turns bitter, so always add it after softer aromatics have cooked and never over high heat; this single lesson changed my goulash forever.
  • The sauce thickens as it cools slightly, so resist the urge to add more flour if it seems loose while still simmering—taste it again once it's settled.
03 -
  • Resist the urge to crowd your frying pan with potatoes—fry them in smaller batches so they have room to crisp rather than steam, and your kitchen will smell like a Czech pub.
  • If your sauce seems too thin after the long cook, remove the lid for the last 15 minutes to let it reduce down naturally rather than adding more flour, which can cloud the silky texture you've worked to develop.
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