Czech Goulash Potato Classic (Printable)

Tender beef in paprika sauce served with crispy fried potato strips delivers rich, bold flavors.

# 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 Guide:

01 - Heat 2 tablespoons of vegetable oil in a large heavy pot over medium heat. Add 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 burning the paprika.
03 - Add beef cubes and sear all sides until browned, about 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf.
05 - Sprinkle flour over the meat mixture and stir well to combine.
06 - Add diced bell pepper and pour in beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 to 120 minutes, stirring occasionally, until beef is tender and sauce thickened.
07 - While the goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
08 - Rinse potato strips thoroughly in cold water, then pat dry with a clean towel to remove excess moisture.
09 - Heat 2 cups of vegetable oil in a deep pan to 350°F (180°C). Fry potato strips in batches for 3 to 4 minutes until golden and crispy. Drain on paper towels and season with salt to taste.
10 - Remove the bay leaf from the goulash. Adjust seasoning if necessary. Serve the hot goulash topped with crispy fried potato strips.

# Expert Advice:

01 -
  • The goulash gets better as it sits, so you can make it the day before and actually enjoy your dinner instead of standing over a pot.
  • Those fried potato strips are pure comfort—the contrast between the soft, wine-dark sauce and the golden crunch is honestly addictive.
  • It feels like restaurant food but costs almost nothing and asks very little beyond patience and a heavy pot.
02 -
  • Don't skimp on the browning step for the meat—those crusty bits are where the flavor lives, and rushing through it leaves you with pale, one-note goulash.
  • If your paprika burns, stop and start over with fresh oil and onions; there's no coming back from it and it will ruin the whole pot.
  • The goulash improves overnight, so make it a day ahead if you can; the flavors marry and deepen and it's actually easier to serve.
  • Potato strips soaked in any amount of water will sputter and pop in hot oil—dry them like your life depends on it.
03 -
  • Make the goulash the day before serving; it's more flavorful, less fussy, and honestly more forgiving if you're nervous about the timing.
  • If you only have regular paprika, use a bit less and add a pinch of smoked paprika for complexity—it's not the same, but it helps.
  • The potato strips will stay crispest if you fry them no more than a couple of hours before serving; after that they start to soften, which is still delicious but loses the magic.
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