Czech Goulash Potato (Printable)

Tender paprika-spiced beef served with crispy fried potato strips for a hearty Czech experience.

# What You Need:

→ Goulash

01 - 1.76 lbs 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 - 1/2 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 3 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 vegetable oil in a heavy pot over medium heat. Add onions and cook until golden brown, about 8 minutes.
02 - Stir in minced garlic, caraway seeds, and paprika; cook for 1 minute while stirring constantly to prevent burning.
03 - Add beef cubes and sear until browned on all sides, approximately 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf.
05 - Sprinkle flour evenly over the meat and stir thoroughly to combine.
06 - Stir in diced bell pepper and pour in beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours 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 under 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 (180°C). Fry potato strips in batches until golden and crispy, approximately 3 to 4 minutes. Drain on paper towels and season with salt.
10 - Remove bay leaf from the goulash. Taste and adjust seasoning if needed. Serve hot in bowls topped with crispy fried potato strips.

# Insider Tips:

01 -
  • The beef becomes so tender it practically melts while the paprika sauce deepens into something almost magical.
  • Those golden potato strips provide the most satisfying crunch, turning a simple bowl into something you'll crave for weeks.
  • It's the kind of dish that fills your whole kitchen with warmth, making everyone who walks in ask what you're cooking.
02 -
  • Never let the paprika burn after you add it—that's the difference between aromatic depth and a bitter, acrid taste that ruins everything below it.
  • Don't skip the rinsing and drying of potato strips; that starch sitting on the surface is what causes them to stick together and turn soft instead of crispy.
  • The goulash actually tastes better the next day after the flavors have had time to marry together, so make it ahead if you can.
03 -
  • If your sauce seems thin after cooking, mix a spoonful of flour with cold water to make a paste, stir it in, and simmer for another 5 minutes—this thickens it without making it gluey.
  • The secret to crispy potato strips is a thermometer; oil that's too cool makes them greasy, and oil that's too hot burns them black before the inside cooks through.
  • Taste the goulash the next day before serving—it almost always needs a pinch more paprika or salt as the flavors settle and mellow.
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