Czech Goulash Potato

My first Czech goulash came together almost by accident on a grey November afternoon when I had a hunk of beef chuck that needed using and remembered my grandmother mentioning paprika the way some people talk about gold. I started with onions, let them soften until they turned the color of wet sand, then added garlic and that deep red paprika—the whole kitchen filled with a warm, almost sweet smell that made me stop chopping and just breathe it in. Two hours later, when the beef had become so tender it fell apart on my tongue and the sauce had deepened to a rust-colored richness, I understood why she'd spoken of it that way. Then came the potato strips, sizzling in hot oil until they turned golden and crispy, and suddenly this simple dish transformed into something that felt ceremonial.

I made this for my partner one particularly cold evening when neither of us wanted to venture out, and watching his face as he took that first spoonful—beef so soft it barely needed a spoon, potato strips shattering between his teeth—I realized this was the kind of dish that settles people, that makes a ordinary Tuesday feel like a small celebration. We sat at the kitchen table for longer than we usually do, just eating and talking, and the empty bowls somehow felt like proof that we'd done something right together.

Ingredients

• Beef chuck, 800 g cut into 2.5 cm cubes: This cut has just enough marbling to become silky when braised low and slow, and it won't fall apart into stringy bits like leaner cuts might.
• Sweet Hungarian paprika, 2 tbsp: This is the soul of the dish—don't reach for the generic stuff, seek out genuine Hungarian paprika because the flavor difference is the difference between a good goulash and one that haunts you.
• Caraway seeds, 1 tsp: A small amount adds an earthy, slightly licorice-like warmth that feels distinctly Czech without overwhelming anything else.
• Onions, 2 large finely chopped: They cook down to almost nothing, becoming the foundation of the sauce's sweetness and body.
• Garlic, 3 cloves minced: Fresh and pungent, it mellows beautifully during the long cooking but never disappears.
• Tomato paste, 2 tbsp: A small amount deepens the color and adds umami without making the sauce taste tomato-forward.
• Beef broth, 750 ml: Use good broth if you can—it becomes the base of everything, so it matters more than you'd think.
• Bell pepper, 1 diced: Added partway through, it stays intact enough to add brightness without dissolving into the sauce.
• All-purpose flour, 1 tbsp: Just enough to gently thicken the sauce as it cooks, creating that silky texture without making it feel starchy.
• Potatoes, 4 large peeled: Waxy potatoes work better than floury ones for frying—they'll stay crispy longer and won't absorb as much oil.
• Vegetable oil, 500 ml for frying: You need enough depth so the potato strips can float freely and cook evenly on all sides.

Instructions

Coax out the onion sweetness:

Heat the oil in your heavy pot over medium heat and add the chopped onions, letting them cook undisturbed for a minute before stirring, then again, building color gradually over about 8 minutes until they're golden and soft. This patience at the beginning flavors everything that comes after.

Wake up the spices:

Add the garlic, caraway seeds, and paprika, stirring constantly for just about a minute to let the heat release their aromas without burning anything. You'll smell it change—that's when you know it's right.

Brown the beef properly:

Add the beef cubes in a single layer and let them sit for a minute before stirring, giving them a chance to develop a brown crust on each side, about 5 minutes total. This step builds flavor through the browning reaction, even though it feels small.

Build the sauce base:

Stir in the tomato paste, marjoram, salt, pepper, and bay leaf, making sure everything is evenly distributed and the tomato paste gets broken apart into the oil. Then sprinkle the flour over everything and stir it through—this creates a light roux that will thicken your sauce as it cooks.

Let it simmer gently:

Add the bell pepper and pour in the beef broth, bring it to a boil, then turn the heat down low, cover it, and let it go for 1.5 to 2 hours, stirring every 20 minutes or so. The beef will go from firm to yielding to impossibly tender, and the sauce will deepen and thicken without you having to do much at all.

Prepare the crispy finish:

While the goulash works, cut your potatoes into thin matchsticks using a mandoline if you have one—that even thickness matters for even cooking. Soak them in cold water for at least 10 minutes, then pat them completely dry with a clean towel, because any water clinging to them will cause the oil to splatter.

Fry until golden:

Heat your oil to 180°C in a deep pan and fry the potato strips in batches so you don't crowd the pan and cool the oil down. They'll take about 3 to 4 minutes per batch to turn golden and crispy, and the moment they stop sizzling as aggressively, they're done.

Finish and serve:

Remove the bay leaf from the goulash, taste it, adjust the salt and pepper if it needs it, then ladle the goulash into bowls and crown each one with those crispy potato strips. Serve immediately while everything is hot.

Pin

There's something about a dish that takes two hours to make that teaches you patience in the kitchen. My daughter wandered in halfway through, drawn by the smell, and we stood there for a moment watching the sauce bubble gently under the lid, and I realized I was showing her without saying anything that good food is worth waiting for.

The Hungarian Paprika Question

Not all paprika is created equal, and this dish will reveal that truth immediately. Hungarian paprika has a warmth and depth that Spanish paprika or generic supermarket paprika simply can't match—it's more complex, slightly sweet, with an undertone of something almost smoky that defines authentic goulash. I made this once with what I thought was fine paprika and the result was flat and one-dimensional, then made it again the same week with proper Hungarian paprika and wondered why I'd ever hesitated about spending a few dollars more on it. If you can find smoked Hungarian paprika, it adds another dimension entirely, though the sweet variety is the traditional choice and what makes this dish feel genuinely Czech rather than fussy.

Why the Long Cook Time Matters

Beef chuck has enough connective tissue and collagen that it needs time, real time, to break down into something tender rather than just soft. The heat and liquid convert that collagen into gelatin, which is what makes the sauce silky and gives the meat that melt-in-your-mouth quality that separates good goulash from mediocre. Rushing this by increasing the heat or shortening the time results in meat that's still chewy and sauce that tastes thin—the low, slow approach is what transforms inexpensive chuck into something restaurant-quality.

The Art of the Crispy Potato Strip

Those potato strips are more than garnish; they're the textural counterpoint that makes this dish memorable. The contrast between tender beef, silky sauce, and shatteringly crisp potatoes is what keeps each bite interesting and gives you a reason to scrape your bowl clean. The key is getting your oil hot enough—180°C is the right temperature, not too hot or the outside burns before the inside cooks through, not too cool or they absorb oil and turn greasy instead of crispy. I learned this by burning a batch and then making another one that was soggy, and finally getting it right on the third attempt, which is how I know the exact feeling of getting there.

• Cut the potatoes as evenly as possible so they finish cooking at the same time—a mandoline makes this foolproof but a very sharp knife works if you're patient.
• Soak them in cold water to remove excess starch, which helps them crisp rather than soften.
• Fry in batches small enough that the oil temperature doesn't drop, because crowding the pan is the fastest way to get soggy potatoes.

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This is one of those dishes that makes you feel like you've accomplished something in the kitchen, even though the actual hands-on work is minimal. Serve it with a dollop of sour cream and some fresh parsley if you have them, and pour a Czech Pilsner or a light red wine alongside—you've earned it.

Recipe FAQ

→ What cut of beef works best for this dish?

Beef chuck cut into 2.5 cm cubes is ideal for tender, flavorful results after slow simmering.

→ How can I achieve a rich paprika flavor without bitterness?

Cook paprika briefly with garlic and onions on medium heat to release its aroma without burning it.

→ What is the best way to get crispy fried potato strips?

Cut potatoes into thin matchsticks, rinse and dry them well, then fry in hot oil until golden and crisp.

→ Can I prepare the goulash in advance?

Yes, the flavors often improve after resting, so making it a day ahead and reheating gently is recommended.

→ What can I serve to enhance the dish's flavors?

A dollop of sour cream and fresh parsley add richness and freshness, while a splash of hot paprika or chili flakes can add heat.

→ Is this dish suitable for gluten-free diets?

Yes, use gluten-free flour substitutes to thicken the sauce and avoid any gluten-containing ingredients.