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.
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.
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.
METHOD
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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.
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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.
TipAdd -
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.
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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.
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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.
