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    Home » Recipes » Czech Food

    Potato Goulash

    Published: Dec 6, 2024 · by Markie · 3 Comments

    Jump to Recipe

    Potato goulash (bramborový guláš or buřtguláš in Czech) is an easy and flavourful one-pot meal. This Czech budget-friendly recipe is my favourite comfort food and is ideal for a mid-week dinner or lunch. It tastes especially great with smoked sausage and smoked pork lard, but vegetarian version is also possible – and the best thing? It's ready in 40 minutes!

    A photo of a bowl with potato goulash topped with fresh parsley. The bowl is placed on a dark blue cloth and golden fork and knife.
    Jump to:
    • Why To Try This Potato Goulash
    • Key Ingredients
    • Substitutes & Variations
    • How to Make Goulash With Potatoes
    • Top Tips
    • Storage & Reheating
    • FAQs
    • More Czech Recipes
    • 📖 The Recipe

    Why To Try This Potato Goulash

    There are plenty of reasons why I think you should try this potato goulash recipe:

    1. It’s been tried and tested by my family for years – mum’s version with smoked pork lard is mouthwatering!
    2. It’s a simple, tasty and inexpensive recipe that uses only few ingredients but is rich in the typical goulash flavour – which you will appreciate during cold winter months.
    3. This is a one-pot recipe and saves you washing up.
    4. This recipe is great for making ahead and batch cooking and also freezes well.

    Key Ingredients

    This one-pot stew recipe mostly contains common ingredients that you will find in your fridge, or in the international food aisle in your supermarket.

    • Potatoes – white potatoes of cooking type A or B are good. Choose a type that doesn’t go too soft when cooked, as you will want to keep their shape, and a slight bite.
    • Onion – fresh, or frozen brown onion will do the trick. It gives this meal a stronger flavour and makes it a bit sweeter, whilst helping to thicken the goulash sauce (gravy). Fry it in vegetable oil,or rapeseed oil.
    • Smoked sausages (kielbasa) – a source of protein and smoky flavour in this dish. This type of sausage is often available in European supermarkets or delis, or in the world’s food aisle/ fridge section of your grocery store. TIP: They freeze well so I often buy them in bulk and then use them up for various recipes later (like this Czech cabbage soup).
    • Pork stock, or chicken stock – provide the potatoes in this dish with a richer taste. Use pork stock if you have it, if not, chicken stock will do just fine.
    • Seasonings like garlic, paprika, smoked paprika, caraway seeds, marjoram and black pepper give the recipe the typical goulash flavours. Add a pinch or two of chilli powder or fresh chillies if you like your goulash spicier (hotter).
    • The goulash sauce is thickened by mixing flour with milk – this easy batter is usually foolproof. Use all-purpose (plain) flour and semi-skimmed milk.
    • For serving, use fresh parsley and sourdough bread, or crusty bread rolls.

    Note: I’m not adding any salt to this recipe – the smoked sausage (or bacon) and stock already contain salt. However, feel free to add some salt if making the vegetarian version.

    Substitutes & Variations

    This homemade recipe can be made with a variety of ingredients. Here are some ideas on how to swap them:

    • Frankfurters can also be used in this recipe. Alternatively, use diced pancetta, or bacon.
    • Red onion or shallots can replace brown onion.
    • No milk? Use single cream instead (also known as 18% cream or whipping cream). The sauce will be creamier as a result.

    Vegetarian Potato Goulash

    Potato goulash is often made as a vegetarian meal – skip the sausages and add vegetable stock instead of a meaty one.

    Add diced chestnut mushrooms instead of the sausage, the mushrooms will soak up the flavours perfectly.

    A collage of three photos showing how to make potato goulash. They are numbered from 1 to 3 from top to bottom. Top: Chopped onion and spices being fried. Middle: Cooked onions covered in spices. Bottom: Sliced smoked sausage is added to the cooked onions and spices.

    How to Make Goulash With Potatoes

    This delicious one-pot meal is ready in these 6 simple steps:

    1. Fry the chopped onion in vegetable oil until soft and glossy. Peel and dice the potatoes.
    2. Add chilli, garlic and the remaining spices. Toss and cook for 2 minutes.
    3. Add the sliced smoked sausage, toss and fry until the sausage gets slightly brown on top.
    4. Add the diced potatoes, stock, mix and cover with a lid and leave to simmer until the potatoes are half-cooked.
    5. Make a batter by mixing milk with flour in a mug. Add this to the hot goulash and mix with the sauce until it becomes thick. Cook for 5 minutes or until the potatoes are just soft.
    6. Serve in a soup (or pasta) bowl with chopped parsley and sliced sourdough bread.

    For detailed instructions and ingredient measurements, please see the recipe card at the end of this post.

    A collage of three photos showing how to make potato goulash. They are numbered from 4 to 6 from top to bottom. Top: Diced potatoes are being added to a pot with cooked smoked sausages and onions. Middle: Stock is added to the pot. Bottom: Simple flour and milk batter is added to thicken the sauce.

    Top Tips

    Here are a handful of tips on how to make the recipe to perfection every time:

    • Stir the dish occasionally during each step – this will prevent the onions or spices from sticking to the bottom of the pot (and burning).
    • Want even more flavour? Use smoked pork fat (lard) instead of oil for an even more intense flavour – this is my mum’s secret ingredient that makes this meal super delicious! Look for this pork product in European stores or online butcher’s and delis.

    Storage & Reheating

    This potato goulash is fantastic for batch making and making ahead. In fact, it tastes event better overnight. Leave it to cool down and store it in an airtight food container. It will keep in the fridge for up to 3 days.

    You can also freeze this goulash with smoked sausage. Let it cool down completely and store it in a freezer-safe food container. It will keep in the freezer for up to 3 months. Defrost it overnight in the fridge before reheating.

    Reheating

    This goulash with potatoes can be reheated either on the stove top or in a microwave. Make sure it is fully thawed before reheating it.

    • Reheating on the stove top – place the goulash onto a pot or large frying pan, turn on medium-high heat and bring it to simmer. Leave it to simmer for 5-6 minutes, stirring occasionally until hot throughout. This method works well for reheating more portions at once.
    • Reheating in a microwave – transfer the goulash into a microwave-safe plate, and reheat it for 5-7 minutes per portion (5 mins at 900W microwave oven, 7 if you have 700W microwave). This works great when you need to reheat single portions of the meal.

    FAQs

    What to serve potato goulash with?

    This hearty potato goulash will taste great with freshly chopped parsley on top and with a sliced of crusty sourdough bread.
    You can also serve it with a salad or steamed vegetables on the side (this isn't traditional, but it helps to keep the meal balanced).

    What is the origin of potato goulash?

    Potato goulash is a staple in many Czech households; however, this dish is very popular all-over Central Europe - in Germany and Austria (Kartoffelgulasch), Czech Republic, Slovakia, and other countries.

    What to substitute caraway seeds with?

    Cumin seeds taste very similar to caraway, but cumin has a more earthy flavour then caraway. Alternatively, use fennel seeds which has more subtle flavour, with liquorice-like notes.

    A photo of a cast iron pan with potato stew with sliced kielbasa topped with fresh parsley. The bowl is placed on a black and white checked tea towel on marble surface.

    More Czech Recipes

    • Czech potato salad
    • Czech roast chicken
    • Cabbage soup
    • Potato dumplings
    • Semolina porridge

    📖 The Recipe

    A close-up photo of a bowl with potato goulash topped with fresh parsley. The bowl is placed on a dark blue cloth and golden fork and knife.

    Czech Potato Goulash

    Markie | MarkiesKitchen.com
    This one-pot stew is finger-lickingly good!
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine austrian, Czech, European, German
    Servings 4
    Calories 861 kcal

    Ingredients
     
     

    • 8 potatoes
    • 1 large onion
    • 250 g smoked sausages (kielbasa), or frankfurters/pancetta
    • 2 cloves garlic
    • 500 ml pork stock, or vegetable stock
    • 100 ml semi-skimmed milk
    • 3 tablespoon sunflower/vegetable oil
    • 2 tablespoon all-purpose (plain) flour
    • 2 teaspoon paprika
    • ½ teaspoon smoked paprika
    • 1 teaspoon whole caraway seeds
    • ½ teaspoon marjoram
    • ½ teaspoon ground black pepper
    • chilli powder or chilli flakes, according to taste

    For serving

    • handful leaves fresh parsley
    • 4 slices sourdough bread

    Instructions
     

    • Prepare the potatoes: peel them, wash and cut into dices of roughly the same size, set aside.
    • In a large and deep non-stick pot, add the oil and bring to medium-high heat.
    • Add the onion, sprinkle with chilli powder (or dried or fresh seeds), toss and fry for 3 minutes.
    • Add the garlic and the rest of the goulash seasoning mix: paprika, smoked paprika, caraway seeds, marjoram, black pepper. Toss and fry for another 2 minutes before adding the diced smoked sausages. Cook for 5-7 minutes, stirring occasionally, making sure that nothing sticks to the bottom of the pot.
    • When the sausages are slightly brown on top, add the potatoes and pour over the stock. Turn the heat up a bit if needed, bring to boil. Cover with a lid and cook on moderate heat for 5 minutes.
    • Using a fork, mix the milk with flour until smooth, then add the mixture to the goulash. Toss thoroughly to thicken the sauce evenly. Add more water if the sauce is too thick, or reduce if you like it thicker.
    • Cook for a couple more minutes, until the potatoes are soft in the middle.
    • Serve in a deep bowl, sprinkle with parsley, and enjoy it with a slice of sourdough bread.

    Notes

    Top Tip: I am not using any additional salt in this recipe, as the smoked meat is salty enough, as well as the stock.

    Nutritional Information (Estimates Only)

    Calories: 861kcal | Carbohydrates: 122g | Protein: 28g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 47mg | Sodium: 1203mg | Potassium: 2467mg | Fiber: 13g | Sugar: 12g | Vitamin A: 2532IU | Vitamin C: 162mg | Calcium: 150mg | Iron: 8mg
    Keyword goulash, one-pot meal, stew
    Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!

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    About Markie

    Hi there! I'm a passionate home cook, food blogger and photographer. I enjoy making great food without having to run to the shop every day. I'm here to help you cook easy and delicious meals from classic pantry ingredients. More about me

    Reader Interactions

    Comments

    1. amleta

      October 25, 2020 at 11:59 am

      It seems delicious 😋😋😋

      Reply
      • Markie

        February 07, 2021 at 6:03 pm

        Thank you, it is very tasty! 🙂

        Reply
    2. Ellie

      December 09, 2024 at 11:41 am

      5 stars
      Was looking for a stew with smoked sausages. This is really delicious and hearty family meal. I used Silesian sausage and it tasted awesome. Will make it again!

      Reply
    5 from 2 votes (1 rating without comment)

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