Czech Goulash Potato Classic (Printable)

Tender beef in rich paprika sauce served with crispy fried potato strips for a hearty Czech meal.

# What You'll Need:

→ Goulash

01 - 1.76 lb 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 marjoram
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 3 ⅛ cups beef broth
12 - 1 bell pepper, diced
13 - 1 tablespoon 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:

01 - Heat 2 tablespoons vegetable oil in a large heavy pot over medium heat. Add finely chopped onions and cook 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 burning the paprika.
03 - Add beef cubes and brown on all sides, approximately 5 minutes.
04 - Stir in tomato paste, marjoram, salt, black pepper, and the bay leaf.
05 - Sprinkle 1 tablespoon of flour evenly over the meat and mix thoroughly to combine.
06 - Add diced bell pepper and pour in the beef broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 90 to 120 minutes, stirring occasionally, until beef is tender and sauce thickens.
07 - While the goulash simmers, cut peeled potatoes into thin matchstick strips using a mandoline or sharp knife.
08 - Rinse the potato strips in cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
09 - Heat 2 cups vegetable oil in a deep pan to 350°F (180°C). Fry the potato strips in batches for 3 to 4 minutes until golden and crispy. Drain on paper towels and season with salt.
10 - Remove the bay leaf from the goulash. Adjust seasoning to taste. Serve hot in bowls topped with crispy fried potato strips.

# Expert Advice:

01 -
  • The sauce becomes silky and rich without cream—just time, paprika, and the beef itself.
  • Those crispy potato strips are your built-in textural contrast, a small luxury that makes the whole meal feel special.
  • It's a one-pot wonder that actually gets better as it sits, making it perfect for feeding people without fussing.
02 -
  • Don't skip the blooming step—raw paprika tastes metallic and wrong, but toasted for just a minute it becomes warm and almost sweet.
  • The potato strips are best fried just before serving; they'll lose their crispness if left sitting, so time this for when you're actually about to eat.
  • Taste everything at the end—goulash flavors can shift as it braises, and you might find it needs a pinch more salt or a dash of caraway to sing.
03 -
  • Make this in a Dutch oven if you have one—the heavy bottom and sides distribute heat evenly, preventing scorching and creating a silkier sauce.
  • For a deeper flavor, sear the beef in batches rather than all at once; crowding the pot steams instead of browns, and that crust is everything.
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