Hearty Czech Goulash Potato (Printable Version)

Savory beef in rich paprika sauce served alongside crispy fried potato strips for a satisfying dish.

# What You'll Need:

→ Goulash

01 - 1.75 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 alternative)
14 - 1 bay leaf

→ Potato Strips

15 - 4 large potatoes, peeled
16 - 2 cups vegetable oil, for frying
17 - Salt, to taste

# Directions:

01 - Heat 2 tablespoons of vegetable oil in a large heavy pot over medium heat. Add finely chopped onions and cook until golden brown, approximately 8 minutes.
02 - Incorporate minced garlic, caraway seeds, and sweet Hungarian paprika into the pot. Stir constantly and cook for 1 minute to release flavors without burning the paprika.
03 - Add beef cubes to the pot and sear on all sides until browned, about 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf. Stir thoroughly to integrate ingredients.
05 - Sprinkle all-purpose or gluten-free flour over the meat mixture and stir until evenly coated.
06 - Add diced bell pepper and pour in beef broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is tender and the sauce thickens.
07 - While the goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife. Rinse the potato strips in cold water and pat completely dry with a clean towel.
08 - Heat 2 cups 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.
09 - Remove bay leaf from the goulash. Adjust seasoning as needed. Serve hot, topped with crispy fried potato strips.

# Expert Tips:

01 -
  • The goulash tastes even better the next day, so make it ahead and reheat without guilt.
  • Crispy potato strips provide an addictive textural contrast that keeps you reaching back for more.
  • The whole dish is naturally gluten-free if you swap flour, making it adaptable for different tables.
  • Two hours of simmering means you can prep, disappear, and return to something restaurant-quality.
02 -
  • Don't skip browning the onions properly—this is where the flavor foundation gets built, and rushing it shows in the final taste.
  • Paprika burns instantly, so add garlic after the onions are golden and stir constantly for that single minute.
  • Potato strips must be completely dry before frying, otherwise steam keeps them from crisping up.
  • The goulash tastes noticeably better after sitting a day in the refrigerator, so plan accordingly.
03 -
  • Make the goulash a full day ahead—the flavors settle and deepen, and reheating takes just minutes while you finish the potato strips.
  • A dollop of sour cream stirred in at the end makes the sauce silkier and adds a cooling contrast to the warm spices.
  • If you want subtle heat, add a pinch of hot paprika or chili flakes in the last 10 minutes of simmering rather than at the start.
Go Back