Goulash potato. Goulash is one of the well known dishes from Austria. This is a recipe for Austrian-style potato goulash. I am well aware that goulash originally was a Hungarian dish, but - and there is always a but - in every country around Hungary, people have made it their own by altering the original recipe.
Potato goulash Potato goulash is a rich dish, full of flavor that's prepared quick and easy.
Great for vegans and those on a gluten free or dairy free diet too.
Peel potatoes and sausage and chop into small cubes.
You can have Goulash potato using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Goulash potato
- You need of Potatoes.
- You need of Carrots.
- You need of Green beans.
- You need of Beef (Cut into strips).
- It's of Onions.
- It's of Garlic.
- You need of Ginger.
- It's of Curry.
- Prepare of Crushed pepper (scotch bonnet and red bell pepper).
- You need of Seasonings.
- Prepare of Oil.
- It's of Beef stock.
- Prepare of Flour.
Peel onions, finely chop and sauté in a pan in a little oil. Season with salt, pepper, crushed garlic, caraway and marjoram and stir. Add both paprika powders - make sure that this doesn't burn otherwise the goulash will taste bitter. Austrian potato goulash essentially consists of potatoes, onions and a creamy paprika spiced sauce.
Goulash potato instructions
- Get a pot.
- Add water and curry inside the pot and parboil your potatoes..
- Then heat a pan and add a little oil,garlic and ginger. Then add the beef and seasonings..
- Then add your crushed pepper and onion..
- After 3 minutes add your chopped veggies to the stir fry..
- When the beef is well cooked add the stir fry into the potatoes..
- And stir..
- Then add your beef stock and leave the potatoes to cook (remember the potatoes was parboiled not cooked)..
- Mix flour and water in a bowl and add it to the potatoes to thicken it a little..
It is a vegan dish but sometimes Austrians add a smoked sausage or bacon to the recipe. With a little trick, you will get a thick and creamy sauce without using any thickening agents like flour or cream. The goulash can be fully prepared a day or two ahead of time, just reheat gently before serving. If you're making it ahead, slightly undercook the potatoes and onions so they don't overcook when you reheat. This is a great recipe for family gatherings; it can be doubled easily.
