Czech Goulash with Potato (Printable)

Tender beef simmered in paprika sauce accompanied by golden, crispy fried potato strips.

# What You'll Need:

→ Goulash

01 - 1.75 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 - 3¼ 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

# Directions:

01 - Heat 2 tablespoons vegetable oil in a large heavy pot over medium heat. Add finely chopped onions and cook until golden brown, approximately 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 to the pot and brown evenly on all sides, about 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and bay leaf.
05 - Sprinkle the flour over the beef and stir thoroughly to combine.
06 - Add diced bell pepper and pour in beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally until beef is tender and sauce thickens.
07 - While the goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
08 - Rinse potato strips in cold water and pat dry thoroughly with paper towels.
09 - Heat vegetable oil in a deep pan or fryer to 350°F. Fry potato strips in batches until golden and crispy, about 3 to 4 minutes. Drain on paper towels and season with salt.
10 - Remove bay leaf from the goulash. Adjust seasoning to taste. Serve hot in bowls, topped with crispy potato strips.

# Expert Suggestions:

01 -
  • The paprika sauce becomes silky and deep as it simmers, tasting like it took all day but only asks for two hours.
  • Crispy potato strips add a textural secret weapon that makes every spoonful feel intentional.
  • This is the kind of dish that gets better when you reheat it, so make extra for lazy evenings.
02 -
  • Do not skip patting the potato strips completely dry after rinsing—wet potatoes will steam instead of fry and turn limp.
  • The goulash tastes measurably better the next day, after the flavors have melded and deepened overnight in the fridge.
  • If your paprika is more than six months old, buy fresh—older paprika loses its color and depth.
03 -
  • Make the goulash a day ahead and store it in the fridge—the flavors deepen and the sauce thickens further as it cools, and you'll fry the potatoes fresh just before serving.
  • If your sauce seems thin after simmering, mix a spoon of flour into a small amount of cold water, stir it into the goulash, and simmer for another 5 minutes.
Return