Czech Goulash Potato (Printable Version)

Rich paprika-spiced beef stew served alongside crispy fried potato strips, a classic Czech dish.

# What You’ll Need:

→ 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 - 3.2 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

# Step-by-Step Guide:

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 constantly to prevent burning.
03 - Add beef chuck cubes and sear on all sides until browned evenly, about 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf.
05 - Sprinkle flour over the meat and stir thoroughly to combine.
06 - Add diced bell pepper and pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 90 to 120 minutes until beef is tender and sauce has thickened, stirring occasionally.
07 - While the meat 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 dry thoroughly with 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, approximately 3 to 4 minutes per batch. Drain on paper towels and season with salt.
10 - Remove bay leaf from goulash. Adjust seasoning as needed. Serve hot goulash topped with crispy fried potato strips.

# Additional Tips::

01 -
  • The paprika sauce deepens as it simmers, becoming silkier and more complex without any fussy technique.
  • Crispy fried potatoes transform this from simple stew into something crunchy and indulgent in every bite.
  • It's the kind of meal that tastes like someone spent all day cooking, even though most of that time is just gentle simmering.
02 -
  • Never rush the paprika—let it bloom in the hot oil for just a moment before adding anything else, or it turns acrid and ruins the whole pot.
  • The potato frying temperature matters; at 180°C they fry golden and crispy, but below 170°C they become soggy sponges that taste oily.
  • The goulash improves if you make it a day ahead and reheat it gently; the flavors marry overnight and taste rounder and deeper.
03 -
  • Brown the beef in batches rather than all at once; crowding the pan lowers the temperature and causes steaming instead of browning.
  • Taste the goulash in the last 20 minutes of cooking; the salt concentration changes as liquid reduces, and you'll know exactly when it's balanced right.
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