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Potato goulash
Potato goulash is one of those dishes that we love and cherish from our childhood. It’s hard to say where exactly the dish originates from, but it’s very very common and popular here in Slovenia. It’s also popular in our neighboring countries: Austria, Hungary, and Croatia. One thing is for sure, potato goulash is not only super easy to make, but its thick texture makes it super comforting, hearty and perfect for cold winter days. My mum and dad always prepared potato goulash like a stew, with quite a lot of liquid, Jernej’s mom, on the other hand, likes to prepare it thick, like in this recipe. We made our own version, with carrots and the addition of both sweet and smoked paprika powder, which gives this dish a beautiful red tone and a nice, smokey flavor, mmm, divine. It’s made in just 35 minutes from start to finish and it’s literally one of the easiest recipes. Great for vegans, vegetarians, and people who can’t or don’t eat gluten and/or dairy. Garnish with fresh parsley to add a bit of freshness. If you want to make this dish more personalized to your taste, you can serve it either with a generous dollop of sour cream and skillet flatbread or you can add chunks of chorizo, kielbasa or braised beef. At home, we usually served it with Kranjska klobasa, which is a Slovenian kielbasa. Easy, affordable, quick to make and of course, super tasty.

How to make potato goulash?

Making potato goulash is super easy and great for anyone who has just started cooking too. It’s quick to make and there are no fancy ingredients in it:

Olive oil - We love using good quality olive oil, it’s our favorite oil for cooking, however, you could also use canola oil or sunflower oil.

Paprika powder - In this recipe, we are using a mixture of sweet paprika powder and smoked paprika powder. The first paprika adds a lovely subtle red tone to the dish and it also adds a lovely sweetness, the second, smoked paprika, on the other hand, takes it to the next level with its divine smoky flavor. 

Onion - Like in meat goulash, onions are super important in this recipe. Make sure you always cook them over low heat, as they tend to burn quickly.

Carrot - In a traditional potato goulash recipe you won’t find carrots, so it’s okay to leave them out, however, we like the sweetness they bring + it’s always good to sneak some vegetables to a dish.

Potato - Last, but definitely not least. The star of this dish: potatoes. The most important thing? Cook them long enough. They need to be super soft, to the point they start breaking apart. That will thicken this goulash and make it rich.

Potato goulash

Can I reheat potato goulash?

Absolutely. Store any leftover potato goulash in a fridge for up to two days. Before serving it again, reheat it good. Place the leftover potato goulash in a pot, add some water (just so that it doesn’t stick to the bottom of the pot while reheating) and place over medium-high heat. Bring to a simmer and cook for about 5 minutes, stirring occasionally. Then serve.

Potato goulash

Potato goulash

What to serve with potato goulash?

This potato goulash is great for vegans, vegetarians, and people who can’t eat gluten or dairy. You could serve it with a simple garnish of fresh parsley or you could add other additions like a dollop of sour cream, homemade skillet flatbread, chorizo, kielbasa or even a small amount of pan-fried bacon.

Potato goulash

Potato goulash

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    5
    minutes
  • cook:
    30
    minutes
  • total time:
    35
    minutes

METHOD

  • cook the onion and carrot

    Place a pot over medium-low heat. Add the olive oil, diced onion and diced carrot. Cook for about 5 minutes, stirring occasionally for the vegetables to soften.

  • add paprika powder

    Add chopped garlic, sweet paprika powder, smoked paprika powder, and ground black pepper. Stir to combine, add the bay leaves and tomato puree. Cook for about a minute.

    Tip
    Add
  • add the potatoes

    Peel the potatoes and cut them on even slices (approx. 1/2 cm or 1/4 inch thickness) - you can also use a mandolin. Add to the pot, pour in the water or vegetable stock and cook without the lid on for about 30 minutes (low simmer) or until the potatoes are well cooked or soft. Season to taste with salt and pepper.

  • Leave to set

    When the potato goulash is cooked, remove from the heat and cover the pot with a lid. Leave the goulash to set for about 5 minutes before serving.

  • Serve

    Divide your potato goulash between four plates. Sprinkle with fresh chopped parsley. Optionally add a generous dollop of sour cream and a slice of homemade skillet flatbread. You could also serve the goulash with chorizo, kielbasa or other sausages. Enjoy.

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