Czech Homemade Buřtguláš (Potato Goulash)
Potato goulash, known as buřtguláš, is a proud recipe for many Czech men. It's a quick and hearty dish that reliably fills up even the biggest eaters, and it's common to cook a whole pot for later. It's even better when it sits for a day! The creamy taste and tender potatoes will surely charm you.
Ingredients
4 servings
- 500 g sausage (fatty sausage, buřty - Czech fat sausage, or wieners)
- 6 large starchy potatoes (Type C, or Type B if unavailable)
- 2 medium onions
- Oil for frying
- 2 cloves garlic
- Salt
- Black pepper (ground)
- Sweet paprika (ground)
- Hot paprika (ground)
- Marjoram
- 250 ml cooking cream (10-12% fat)
- All-purpose flour (for thickening, approx. 1-2 tbsp)
Preparation
- 1
Cut the sausage into smaller cubes.
- 2
Peel, wash, and cut the potatoes into smaller cubes as well.
- 3
Peel and finely chop the onions.
- 4
Crush the garlic with salt.
- 5
Boil water in a kettle.
Cooking
- 1
In a large pot, sauté the onion in oil until translucent.
- 2
Add the chopped sausage, season with salt and pepper, and let it brown slightly so it doesn't get mushy in the goulash later.
- 3
When the sausage is browned, sprinkle with sweet and hot paprika. Stir briefly (a few seconds) so the paprika doesn't burn.
- 4
Immediately pour in boiling water from the kettle, just enough to cover the potatoes and sausage.
- 5
Add the diced potatoes and crushed garlic.
- 6
Season with marjoram (you can save some for garnishing at the end).
- 7
Cook for approximately 10-15 minutes, or until the potatoes are tender.
Thickening and Finishing
- 1
In a cup of cold water (approx. 100-150 ml), whisk the all-purpose flour.
- 2
Slowly pour the flour mixture into the boiling goulash while stirring constantly to thicken it.
- 3
Simmer briefly (at least 5 minutes) to cook out the raw flour taste.
- 4
Pour in the cooking cream, stir, and bring briefly to a boil again.
- 5
Season the goulash to taste with salt, pepper, possibly more marjoram, or paprika for color.
Tips for a Proper Buřtguláš
The Right Sausage is Key
A proper buřtguláš needs quality špekáčky (fatty Czech sausage) or klobása. Don't skimp on the sausage or wieners; you want that flavor!
Thickness to Your Liking
Want it thick as concrete? Add more flour or mash a few extra potatoes. If you prefer it thinner, use less flour or skip it altogether.
Don't Be Afraid to Season
Goulash needs a kick! Feel free to add more marjoram, caraway seeds, or a pinch of chili to warm you up. Salt and pepper to taste, of course.
Best When It Sits!
Cook a big pot! Buřtguláš is like a real man. Even better the next day. Let it rest peacefully in the fridge.
How to Serve It
Serve a full plate of hot goulash with a hearty slice of fresh bread. It's a must!
If you like greens, you can sprinkle some chopped parsley or chives on top, but it's not essential.