Save My first Czech goulash came together on a cold November evening when a friend from Prague arrived unannounced with a small bag of Hungarian paprika and a story about her grandmother's kitchen. She watched me fumble through the steps, correcting me gently when I rushed the onions, reminding me that good goulash lives in patience, not speed. The beef transforms completely in those two hours, surrendering to the spiced broth until it becomes impossibly tender. When the potato strips hit the hot oil and turned golden, the whole apartment smelled like Sunday dinners I'd never actually had—which somehow felt right.
I made this for four friends on a rainy Saturday, and what struck me wasn't the compliments—it was watching everyone slow down mid-bite, that moment when they realized this wasn't restaurant food, it was home food. One person asked for the recipe immediately, then another, and suddenly I was writing measurements on the back of a napkin while steam rose off the pot. That's when I knew I'd nailed it.
Ingredients
- Beef chuck, cut into 2.5 cm cubes: This cut becomes butter-soft after the long braise; skip the lean cuts because you need the fat and collagen for that silky sauce.
- Sweet Hungarian paprika: The soul of the dish—don't use the supermarket stuff if you can help it, seek out imported paprika because it changes everything.
- Caraway seeds and marjoram: These are the quiet herbs that make goulash taste authentically Czech, not just beef stew with paprika.
- Onions: Golden, jammy onions are non-negotiable; rushing them means missing the foundation of flavor.
- Beef broth: Homemade tastes noticeably better, but a good quality store-bought works in a pinch.
- Potatoes for frying: Starchy potatoes like russets or Yukon golds fry crisper than waxy varieties.
- Vegetable oil for frying: You need enough to fully submerge the strips; shallow frying means soggy potatoes.
Instructions
- Soften the onions with care:
- Heat oil in a heavy pot and let onions cook low and slow until they're golden and smell sweet, about 8 minutes. This step is worth the time because it builds the flavor foundation.
- Toast the aromatics:
- Add garlic, caraway, and paprika, stirring constantly for just 1 minute so the paprika blooms without burning into bitterness. You'll smell the shift immediately.
- Brown the beef:
- Work the beef cubes into the aromatics and brown them on all sides, roughly 5 minutes. Don't crowd the pot; give the meat space to actually caramelize.
- Build the base:
- Stir in tomato paste, marjoram, salt, pepper, and bay leaf, letting everything meld for a moment before adding the flour.
- Thicken and braise:
- Sprinkle flour over the meat and stir well, then add bell pepper and beef broth. Bring to a boil, drop the heat low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef falls apart and the sauce coats a spoon.
- Prep the potatoes while goulash rests:
- Cut peeled potatoes into thin matchsticks, then soak them in cold water and pat completely dry. Moisture is the enemy of crispy fries.
- Fry in batches:
- Heat oil to 180°C and fry potato strips in batches until they're deep golden and crispy, about 3 to 4 minutes per batch. Drain on paper towels and season immediately with salt.
- Finish and serve:
- Remove the bay leaf, taste the goulash, adjust seasoning if needed, and serve in warm bowls topped with a generous handful of crispy potato strips.
Save There's a moment about halfway through the cooking time when you lift the lid and the aroma hits you like a warm hug—that's when you know you're not just making dinner, you're making something worth remembering. This dish has a way of turning an ordinary evening into something people talk about later.
Why This Dish Feels Special
Czech goulash isn't pretentious or trendy; it's honest food that asks only for good ingredients and patience. The paprika gives it this beautiful rust-red color that's both rustic and elegant, and the combination of tender beef with crispy potatoes hits a textural sweet spot that keeps you coming back for another bite. It's the kind of dish that makes your kitchen smell incredible and your guests feel truly fed.
Making It Your Own
I've experimented with adding a dash of hot paprika for extra heat, which my spice-loving friends appreciate, and some people swear by a dollop of sour cream on top. You can also simmer the goulash on the stovetop or transfer it to a low oven at 150°C if you prefer hands-off cooking. The beauty of this recipe is that it's flexible enough to adapt to what you have on hand, but structured enough to never disappoint.
Serving and Pairing Suggestions
Serve this with fresh parsley scattered over the top and a generous dollop of sour cream on the side—it cuts through the richness and adds a brightness that feels right. A Czech Pilsner or light red wine is the natural pairing, but honestly, a glass of water and good company is enough.
- The goulash tastes noticeably better the next day when flavors have had time to deepen and marry together.
- Leftovers reheat beautifully on the stovetop with a splash of broth to maintain the sauce consistency.
- Make the potato strips fresh just before serving so they stay crispy instead of softening into the sauce.
Save This goulash reminds me that some of the best meals come from recipes that have been cooked a thousand times before by people who knew exactly what they were doing. Make it once, and you'll understand why.
Recipe FAQs
- → What cut of beef is best for this goulash?
Beef chuck is ideal due to its marbling and tenderness after slow cooking.
- → How do I achieve crispy potato strips?
Cut potatoes into thin strips, rinse and dry thoroughly, then fry in hot oil (180°C) until golden and crisp.
- → Can I adjust the paprika spice level?
Yes, adding hot paprika or chili flakes increases heat for a spicier flavor.
- → How long should the beef simmer for best texture?
Simmer gently for 1.5 to 2 hours until the beef is very tender and sauce thickens.
- → Is this dish gluten-free?
Yes, if gluten-free flour is used to thicken the sauce, otherwise regular flour contains gluten.