Czech Goulash with Potatoes (Printable)

A rich, paprika-spiced beef stew paired with crispy golden potato strips for a satisfying meal.

# 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 - 3.17 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 of vegetable oil in a heavy pot over medium heat. Add finely chopped onions and cook, stirring occasionally, until golden brown, about 8 minutes.
02 - Stir in minced garlic, caraway seeds, and sweet Hungarian paprika. Cook for 1 minute, stirring constantly to prevent paprika from burning.
03 - Add beef chuck cubes to the pot and sear on all sides until browned, approximately 5 minutes.
04 - Incorporate tomato paste, marjoram, salt, black pepper, and bay leaf into the meat mixture. Stir to blend flavors evenly.
05 - Sprinkle the flour over the beef and mix thoroughly to avoid lumps.
06 - Add diced bell pepper and pour in beef broth. Bring to a boil, then reduce heat to low, cover the pot, and let simmer for 90 to 120 minutes until the beef is tender and the sauce has thickened, stirring occasionally.
07 - While the beef simmers, cut peeled potatoes into thin matchsticks using a mandoline or a sharp knife. Rinse thoroughly in cold water and dry completely using a clean towel.
08 - Heat 2 cups of vegetable oil in a deep frying pan to 350°F. Fry the potato strips in batches for 3 to 4 minutes or until golden and crispy. Drain on paper towels and season with salt.
09 - Remove bay leaf from the stew. Adjust seasoning to taste. Serve the hot beef stew in bowls topped with crispy potato strips.

# Expert Advice:

01 -
  • The beef becomes so tender you can break it apart with a spoon, and the sauce clings to everything it touches.
  • Crispy potato strips turn this into a dish with real textural contrast, that satisfying crunch against silky sauce.
  • It fills your kitchen with the most wonderful smell, and honestly tastes even better the next day.
02 -
  • Don't skip drying the potatoes after soaking. Any remaining moisture will cause dangerous splattering and prevent crisping. Wet potatoes steam instead of fry.
  • Paprika burns fast and tastes acrid when scorched, so that one-minute toast is critical. If you're nervous, remove the pot from heat before adding it.
  • The goulash actually improves after a day in the fridge. The flavors meld and deepen, and reheating gently brings everything back to life.
03 -
  • Make the goulash a day ahead and refrigerate it. The flavors settle and improve, and the fat rises to the top where it's easy to skim if you want a lighter version.
  • Fry the potatoes right before serving so they stay crispy. If you must fry ahead, store them in a warm oven, but they'll gradually lose their shatter.
Return