Delicious Potatoes goulash Recipes

Potatoes goulash. 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.

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. Heat the oil; add onions and sauté until lightly coloured. Sprinkle with paprika and add garlic, potatoes, carrot, tomatoes paste, water, salt, vinegar and bay leaves. You can cook Potatoes goulash using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Potatoes goulash

1. You need of Potatoes.
2. You need of Vegetables.
3. Prepare of Egg and spices and butter.

Peel potatoes and sausage and chop into small cubes. 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.

Potatoes goulash step by step

1. All you need to do is to wash your potatoes and peel it.
2. Wash your vegetables and slice them all.
3. Dice your potatoes and cook it for 5 minutes just to softened it.
4. In your frying pan add butter, onions, vegetables, potatoes, spices,and small amount of water.
5. Mix together and allow it to cook.

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. Just make sure you have a wide enough Dutch oven so the. This Authentic Hungarian goulash is a traditional beef stew cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers. Very popular in Hungary but also in other parts of Eastern Europe, like Transylvania, this stew can be served with bread, pasta, spaetzle, boiled or roasted potatoes and pickles.