Czech Goulash Potato Delight (Print)

Tender beef in paprika sauce paired with crispy fried potato strips for a flavorful meal.

# What you'll 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 - 3.17 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

# 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. Stir continuously for 1 minute to prevent paprika from burning.
03 - Add beef cubes to the pot and brown thoroughly on all sides, about 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf. Sprinkle flour evenly over the meat and stir well to combine.
05 - Add diced bell pepper and pour beef broth into the pot. Bring the mixture to a boil over high heat.
06 - Reduce heat to low, cover the pot, and let simmer for 90 to 120 minutes until beef is tender and sauce has thickened. Stir occasionally.
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 dry completely using a clean kitchen towel.
09 - Heat vegetable oil in a deep frying 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, adjust seasoning to taste, and serve hot topped with crispy fried potato strips.

# Expert Advice:

01 -
  • The paprika does the heavy lifting—it's not spicy, just warm and enveloping, like comfort wrapped in flavor.
  • Two hours of simmering means you can ignore the pot and drink coffee, then come back to meat so tender you barely need teeth.
  • Those golden potato strips are the secret reason people ask for seconds, and they take maybe ten minutes to fry.
02 -
  • If your paprika tastes bitter, you burned it in the pan—start over with fresh paprika, it's not worth the goulash tasting harsh.
  • Don't skip drying the potato strips; wet potatoes will steam and never crisp, and crispy is the whole point of adding them.
  • The goulash actually gets better the next day, so feel free to make it ahead and reheat it gently; the flavors settle and deepen overnight.
03 -
  • Buy beef chuck in one piece and cut it yourself—pre-cut meat often loses juices and doesn't brown as well, and the extra five minutes of knife work pays dividends.
  • Taste the goulash after ninety minutes; beef tenderness varies depending on the cut, the meat's age, and even the animal, so cooking time isn't exact—you're looking for meat that falls apart easily, not a time on the clock.
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