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.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.
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.
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.