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Czech Potato Pancakes with Mushroom Goulash - photo 1
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Czech Potato Pancakes with Mushroom Goulash

Pikantne Czech Cuisine Main dishes Lunches 75 min Medium 4 wyświetleń ~35.56 PLN - (0)
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Description

Bramboráky are the quintessence of Czech home cooking – crispy, golden potato pancakes, intensely seasoned with garlic and marjoram. In this recipe, we present them in an incredibly hearty autumn version, with aromatic wild mushroom goulash. This dish is a tribute to the richness of Czech forests and traditional flavors. The thick, flavorful goulash sauce perfectly complements the crispiness of the pancakes, creating a dish with varied texture and deep, earthy taste. It is an ideal option for cooler days, as a warming lunch or a hearty dinner. The appearance of the dish is equally appetizing – the golden pancakes beautifully contrast with the dark goulash, and the whole is garnished with fresh parsley, adding freshness and color to the dish. This is a dish that will satisfy any lover of traditional, hearty cuisine.

Składniki (17)

Servings:
4
  • Ziemniaki mączyste 1000 g
  • Fresh or frozen wild mushrooms 500 g
  • Onion 2 szt.
  • Garlic 4 ząbki
  • Egg 2 szt.
  • Vegetable broth 500 ml
  • Wheat flour type 500 60 g
  • Pork lard or rapeseed oil 100 g
  • Milk 3.2% 50 ml
  • 🌿 Przyprawy
  • Dried marjoram 4 łyżeczki
  • Sweet paprika powder 2 łyżeczki
  • Salt 0.1 szczypt
  • Ground black pepper 4 szczypty
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • ✨ Opcjonalne
  • 18% cream 30 ml
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~35.56 PLN (8.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Mushroom stew

1

Start by preparing the stew. Peel the onion and chop it into small cubes about 0.5 cm on each side. If you are using fresh mushrooms, clean them thoroughly with a brush or a damp cloth (avoid soaking them in water), and then slice them into thicker pieces or larger chunks. You do not need to thaw frozen mushrooms beforehand.

Ingredients: Onion, Fresh or frozen wild mushrooms
Use a sharp chef's knife and a large cutting board. Evenly chopping the onion will ensure it cooks evenly. Do not chop the mushrooms too finely, as they will significantly reduce in volume during cooking.
2

In a wide pot or deep skillet with a thick bottom, heat 2 tablespoons of oil or lard over medium heat. Add the chopped onion and sauté it slowly, stirring occasionally, for about 8-10 minutes, until it becomes soft, translucent, and slightly golden. This is a key step in building the flavor of the stew.

Ingredients: Onion, Pork lard or rapeseed oil
Use a wooden spoon for stirring. Patience is key – do not rush frying the onions over high heat, as they will burn and give the dish a bitter taste.
3

When the onion is ready, reduce the heat to the minimum. Add sweet paprika and stir vigorously for about 30 seconds. Be careful not to burn it! Then add 20g of wheat flour (about 2 tablespoons) and fry, stirring constantly, for another minute. This will create a traditional Czech roux (zásmažka), which will thicken the goulash.

Ingredients: Sweet paprika powder, Wheat flour type 500
Ground paprika burns very quickly, which gives the dish an unpleasant bitterness. Therefore, perform this step over low heat and for a very short time. The roux should be light golden in color.
4

Add the prepared mushrooms to the pot with the roux. Increase the heat to medium and sauté everything together for 5-7 minutes, until the mushrooms release their water and lightly brown. Then, slowly pour in the hot vegetable broth, stirring constantly to dissolve the roux and avoid lumps. Add the bay leaf and allspice.

Ingredients: Fresh or frozen wild mushrooms, Vegetable broth, Bay leaf, Allspice
Pouring hot broth into hot roux prevents lumps from forming. Use a whisk to thoroughly combine the liquid with the roux for a smooth sauce.
5

Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes. The sauce should thicken, and the mushrooms should become tender. Finally, remove the bay leaf and allspice. Season the stew with salt, pepper, and crushed marjoram. If you are using cream, temper it by mixing it in a cup with a few tablespoons of hot sauce, then pour it into the pot and stir. Do not boil anymore.

Ingredients: Salt, Ground black pepper, Dried marjoram, 18% cream
Hardening the cream prevents it from curdling in the hot sauce. Rubbing the marjoram between your hands before adding it to the dish releases its essential oils and intensifies the aroma.

Potato pancakes

6

While the stew is simmering, prepare the pancakes. Peel and wash the potatoes. Grate them on a fine grater directly into a large bowl. Peel the garlic and also grate it on the same grater or press it through a potato ricer.

Ingredients: Ziemniaki mączyste, Garlic
Use a box grater – the side with the smallest, sharp holes will give the best, almost liquid consistency to the mixture. Working with a grater requires caution, watch your fingers!
7

This is the most important step for the crispiness of the pancakes. Transfer the grated potatoes to a fine sieve or cheesecloth and squeeze out the excess water very thoroughly, pressing the mixture with your hands. Set aside the water that has collected in the bowl for a moment, then gently pour it out, leaving a thick, white starch at the bottom. Return the drained potatoes to the bowl with the starch.

Ingredients: Ziemniaki mączyste
Don't skip this step! Removing excess water is absolutely crucial for the pancakes to be crispy, not rubbery and soggy. The starch that remains at the bottom acts as a natural thickener and binder.
8

To the drained potatoes and starch, add the eggs, 40g of wheat flour (about 4 tablespoons), milk, a generous amount of marjoram (crush it in your hands), salt, and pepper. Mix everything very thoroughly with a large spoon until a uniform, thick mixture is formed.

Ingredients: Egg, Wheat flour type 500, Milk 3.2%, Dried marjoram, Salt, Ground black pepper
Milk prevents potatoes from darkening. Don't skimp on the marjoram and garlic – they give the pancakes their traditional Czech character. The mixture should have the consistency of thick cream.
9

In a large skillet, heat a generous amount of lard or oil (the fat should cover the bottom with a layer of about 0.5 cm). When the fat is hot (a small piece of dough should sizzle when dropped in), scoop portions of the dough with a spoon, forming round, not too thick pancakes with a diameter of about 10-12 cm. Fry over medium heat for 3-4 minutes on each side, until they are deeply golden and crispy at the edges.

Ingredients: Pork lard or rapeseed oil
Use a heavy-bottomed pan that retains heat well. Do not place too many pancakes at once, as it will lower the temperature of the fat and the pancakes will absorb too much, becoming greasy. Flip the pancakes with a wide spatula.
10

Remove the fried pancakes from the pan and place them on a plate lined with paper towels. The towel will absorb the excess fat, keeping the pancakes crispy. Repeat the process until all the potato mixture is used, adding more fat to the pan if necessary.

Do not stack the pancakes on top of each other immediately after frying, as they will steam and lose their crispiness. Arrange them in a single layer on a paper towel.

Serving

11

Serve immediately while the pancakes are hot and as crispy as possible. On a plate, arrange two or three bramboráky, and top with a generous portion of hot mushroom stew. If you like, garnish the dish with chopped fresh parsley.

Ingredients: Parsley
This dish tastes best right after preparation. Cold pancakes lose their wonderful crispness. Serve on warmed plates to keep the dish at temperature longer.

Fun Fact

💡

The name 'Bramborák' comes from the Czech word 'brambor', meaning potato. In different regions of the Czech Republic, these pancakes have their local names, such as 'cmunda' or 'vošouch'. The key to their flavor is the generous use of garlic and marjoram, which are among the pillars of Czech cuisine.

Best for

Jesienny obiad Sycąca kolacja Spotkanie w gronie rodziny Danie rozgrzewające

Tips

🍽️ Serving

Serve the dish hot, right after preparation. An ideal complement to the flavor will be a glass of well-chilled Czech beer, such as Pilsner, which will perfectly balance the richness of the pancakes and the richness of the goulash with its bitterness. For added freshness, you can serve a dollop of thick sour cream on the side.

🥡 Storage

Potato pancakes definitely taste best fresh. When reheated, they lose their crispiness. However, if there are leftovers, they can be reheated in a dry pan or in the oven. Mushroom stew can be stored in the refrigerator in an airtight container for up to 3 days. With each passing day, its flavor becomes deeper.

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