Placki Ziemniaczane (Potato Pancakes) with Beef Goulash Potato Pancakes with Beef Stew

Preheat the oven to 160°C. Cut the beef chuck into 2 cm cubes and season with salt, pepper, and paprika.

Heat 20 ml of vegetable oil in a large oven-safe pot over medium-high heat. Brown the beef cubes in batches for 3–4 minutes per batch until deeply browned on all sides. Transfer to a plate.

Reduce heat to medium, add the diced onion and minced garlic to the pot, and sauté for 2–3 minutes until softened. Stir in the tomato paste and cook for 1 minute.

Return the beef to the pot, add the beef broth, and bring to a simmer. Cover the pot and transfer to the oven. Braise for 35–40 minutes until the beef is fork-tender.

While the goulash braises, peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out excess liquid. Transfer to a bowl.

Add the egg, flour, and a pinch of salt to the grated potatoes. Stir until well combined. The mixture should be thick but spreadable.

Heat the remaining 40 ml of vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the potato mixture into the pan, flattening each into a 1 cm thick pancake. Cook for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.

Remove the goulash from the oven. Stir in the diced carrot and bell pepper (if using), and let sit for 5 minutes. Serve the goulash over the potato pancakes, with a dollop of sour cream on top.