Hearty Czech Goulash Potato (Printable Version)

Rich paprika-spiced beef with crispy fried potato strips for a satisfying main course.

# What You 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 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

# Step-by-Step:

01 - Heat 2 tablespoons vegetable oil in a large heavy pot over medium heat. Add the 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, stirring constantly to prevent paprika from burning.
03 - Add beef chuck cubes to the pot and brown evenly on all sides, about 5 minutes.
04 - Stir in tomato paste, marjoram, salt, black pepper, and bay leaf until well combined.
05 - Sprinkle flour over the meat mixture and stir thoroughly to integrate.
06 - Add diced bell pepper and pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally until beef is very tender and sauce has thickened.
07 - While the goulash simmers, cut peeled potatoes into thin matchstick strips using a mandoline or sharp knife.
08 - Rinse the potato strips thoroughly in cold water to remove excess starch, then pat completely dry with a clean towel.
09 - Heat vegetable oil to 350°F in a deep frying pan or fryer. 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 to taste, and serve hot in bowls topped with crispy fried potato strips.

# Expert Advice:

01 -
  • The paprika sauce develops a depth that makes you wonder why you haven't made this a dozen times already.
  • Those crispy potato strips transform the entire dish from simple stew into something guests actually remember.
  • It's the kind of meal that fills your kitchen with aromas so good, people show up early just to smell it.
02 -
  • Don't rush the initial browning of onions—they're the foundation, and golden is non-negotiable.
  • Paprika burns easily, so that one minute of constant stirring is worth every second of your attention.
  • Potato strips must be completely dry before frying, or you'll get soggy disappointment instead of crispy magic.
03 -
  • A dollop of sour cream stirred into each bowl right at the table adds a cool, tangy contrast that balances the deep warmth of the goulash.
  • If you're cooking ahead, make the goulash a day early—the flavors actually deepen overnight, and you'll have one less thing to manage when guests arrive.
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