Czech Goulash Potato Classic (Print out)

Tender beef in paprika sauce served with crispy fried potato strips for a hearty Czech meal.

# What You'll Need:

→ 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

# How to Make It:

01 - Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. Add finely chopped onions and cook until golden brown, about 8 minutes.
02 - Stir in minced garlic, caraway seeds, and sweet Hungarian paprika. Cook for 1 minute, stirring constantly to prevent burning.
03 - Add beef cubes and brown evenly on all sides, approximately 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf. Sprinkle flour over the meat and stir thoroughly to combine.
05 - Incorporate diced bell pepper and pour in beef broth. Bring mixture to a boil.
06 - Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally until beef is tender and sauce has thickened.
07 - While goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
08 - Rinse the potato strips in cold water to remove excess starch, then pat completely dry with a clean towel.
09 - 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.
10 - Remove bay leaf from the goulash, taste, and adjust seasoning as necessary.
11 - Ladle hot goulash into bowls and top with crispy fried potato strips.

# Expert Advice:

01 -
  • The paprika sauce becomes silky and deep after slow cooking, clinging to tender beef in the most comforting way.
  • Those crispy fried potatoes aren't just a garnish, they're the textural surprise that makes every spoonful exciting.
  • It's a one-pot meal with a separate flourish, meaning you're not juggling ten pans while everything cooks.
02 -
  • Don't skip browning the beef properly or you'll miss out on the caramelized depth that makes this dish taste like it's been cooking for generations.
  • The paprika must never burn, which is why you stir it with garlic for just one minute—if it smells scorched, start over with a fresh pot.
  • Your potato strips must be completely dry before frying, or they'll absorb oil instead of crisping up golden and delicious.
03 -
  • Pat your fried potatoes dry on paper towels immediately after draining them so they don't continue to soften from residual moisture.
  • If you have a meat thermometer, the beef is done when it reaches 90°C (195°F) and falls apart when pressed with the back of a spoon.
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