Czech Goulash Potato Classic (Print View)

Tender paprika-spiced beef with crispy fried potato strips delivers a classic Czech comfort.

# Components:

→ 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 - ½ 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

# Method:

01 - Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. Add finely chopped onions and cook until golden, approximately 8 minutes.
02 - Incorporate minced garlic, caraway seeds, and sweet Hungarian paprika. Stir continuously for 1 minute to prevent burning.
03 - Add beef cubes and sauté until browned on all sides, about 5 minutes.
04 - Stir in tomato paste, marjoram, salt, black pepper, and bay leaf. Sprinkle flour over the meat mixture and mix thoroughly.
05 - Add diced bell pepper and pour in beef broth. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 90 to 120 minutes, stirring occasionally, until beef is tender and sauce thickens.
07 - While goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
08 - Rinse potato strips in cold water and pat thoroughly dry with a clean towel.
09 - Heat 2 cups vegetable oil in a deep pan to 350°F. Fry potato strips in batches until golden and crisp, 3 to 4 minutes. Drain on paper towels and season with salt.
10 - Remove bay leaf from goulash, adjust seasoning as needed, and serve hot topped with crispy potato strips.

# Expert Advice:

01 -
  • The contrast between silky, paprika-soft beef and shatteringly crispy potato strips creates a textural magic that keeps you reaching for more.
  • It's the kind of dish that smells incredible while cooking, filling your kitchen with warmth and making your guests arrive early just to stand near the stove.
02 -
  • Do not skip drying the potato strips—I learned this the hard way when soggy homemade fries turned what should have been a showstopper into a disappointment.
  • Hungarian paprika is absolutely essential; it's not pretentious, it's the ingredient that makes this taste authentically Czech and not like generic beef stew.
03 -
  • If your paprika burns while blooming, start over—burnt paprika tastes acrid and will haunt the entire batch of goulash.
  • Let the beef reach absolute tenderness; if you taste it and it still resists your spoon, it's not ready yet, and rushing this step undermines the entire dish.
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