Bramborák Garlic Potato Pancakes with Paprika Beef Goulash

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

Crispy marjoram-and-garlic Czech potato pancakes topped with a rich, slow-simmered beef goulash, just as they're served in Prague pubs. This Czech-inspired beef recipe, ready in about 140 minutes, layers beef chuck, cut into 2 cm cubes, yellow onions, finely diced, lard or vegetable oil (for goulash) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 690 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 700 g beef chuck, cut into 2 cm cubes
• 3 yellow onions, finely diced
• 3 tbsp lard or vegetable oil (for goulash)
• 2 tbsp sweet paprika
• 1 tsp hot paprika
• 1 tbsp tomato paste
• 1 tsp caraway seeds, ground
• 750 ml beef stock
• 1 kg starchy potatoes, peeled
• 5 garlic cloves, minced
• 2 eggs
• 5 tbsp all-purpose flour
• 60 ml whole milk
• 2 tsp dried marjoram
• to taste salt
• to taste black pepper
• 150 ml vegetable oil or lard, for frying
• 4 pickled gherkins, sliced, for serving

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Instructions

1. Step 1: For the goulash, heat lard in a heavy pot and cook the onions over medium heat for 15 minutes until deep golden.
2. Step 2: Add the beef and brown for 5 minutes. Remove from heat, stir in both paprikas, tomato paste and caraway, then return to heat for 30 seconds.
3. Step 3: Pour in the stock, season, cover and simmer gently for 1.5 hours until the beef is tender and the sauce thick. Uncover for the last 15 minutes if needed.
4. Step 4: For the pancakes, finely grate the potatoes, place in a clean towel and squeeze out as much liquid as possible.
5. Step 5: Mix the potatoes with garlic, eggs, flour, milk, marjoram, 1 tsp salt and pepper into a thick batter.
6. Step 6: Heat a generous layer of oil in a skillet over medium-high heat. Spread about 1/3 cup batter into a thin 15 cm round and fry 3–4 minutes per side until crisp and deep golden. Drain on paper towels and keep warm.
7. Step 7: Serve each bramborák topped with a ladle of beef goulash and gherkin slices on the side.