Czech Goulash Potato (Print)

Rich paprika-spiced beef stew paired with crispy fried potato strips for a flavorful Czech meal.

# Components:

→ Goulash

01 - 1.76 lbs 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

# Method:

01 - Heat 2 tablespoons of vegetable oil in a heavy pot over medium heat. Add finely chopped onions and cook until golden, approximately 8 minutes.
02 - Stir in minced garlic, caraway seeds, and sweet Hungarian paprika. Cook for 1 minute while stirring continuously to prevent burnt spices.
03 - Add beef cubes to the pot and brown on all sides for about 5 minutes.
04 - Stir in tomato paste, marjoram, salt, black pepper, and bay leaf until evenly combined.
05 - Sprinkle flour over the beef mixture and stir thoroughly to integrate.
06 - Add diced bell pepper and pour in beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 90 to 120 minutes, stirring occasionally until beef is tender and sauce has thickened.
07 - While the goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
08 - Rinse the potato strips in cold water, then pat dry thoroughly 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 and crispy. Drain on paper towels and season with salt.
10 - Remove bay leaf from the goulash. Adjust seasoning if necessary. Serve hot in bowls topped with crispy fried potato strips.

# Expert Advice:

01 -
  • The beef becomes impossibly tender and absorbs every bit of that paprika-spiced richness, making it deeply satisfying without being heavy.
  • Those crispy potato strips give you a textural surprise—they add a golden crunch that makes the whole bowl feel special and substantial.
  • Once it's simmering, you're mostly left alone to do other things, which makes weeknight cooking feel less frantic.
02 -
  • Don't skip the step of letting onions cook until golden—rushing this makes the whole dish taste thin and one-dimensional instead of rich and layered.
  • Paprika burns easily, so stir constantly for that minute with the garlic and spices, and watch the color change from bright red to deeper; that's how you know you're pushing it without crossing the line.
  • The potato strips absolutely must be dried thoroughly or the oil will splatter violently when they hit the heat—water and hot oil are not friendly, and caution here protects both you and your kitchen.
03 -
  • Make this the day before if you can—the flavors deepen overnight and the whole thing reheats beautifully, meaning you get to spend less time cooking and more time eating when you're actually hungry.
  • If your sauce seems too thin after cooking, don't panic; you can make a quick beurre manié by mixing a little butter with flour and whisking it in off the heat, which thickens it without making it taste starchy.
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