Hearty Czech Goulash Potato (Printable Version)

Rich paprika beef stew served alongside golden, crispy fried potato strips for a hearty meal.

# 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 - 3.17 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

# How to Make It:

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

# Expert Advice:

01 -
  • The beef becomes so tender it practically dissolves, while the paprika sauce stays rich and unexpectedly complex.
  • Those fried potato strips hit different—crispy outside, creamy inside, and they make the whole dish feel indulgent without pretense.
  • It's a one-pot wonder that fills your kitchen with a smell so good you'll find yourself hovering over the stove.
02 -
  • Don't skip the paprika blooming step—cooking it for just a minute in the oil prevents that acrid, burnt taste that ruins the whole pot.
  • Pat those potato strips completely dry before frying, or they'll steam instead of crisp and you'll lose everything you're working toward.
  • The goulash actually tastes better the next day when the flavors have had time to marry and deepen overnight.
03 -
  • If you're worried about the oil temperature while frying potatoes, drop a small piece of potato in first—if it sizzles immediately and floats to the top, you're ready.
  • Make the goulash a day ahead if you can; the flavors deepen overnight and reheating saves you time when you actually want to eat.
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