Wonderfully simple to make and with a deliciously varied taste – Potato Goulash is a stew made using soup or water and onions, seasoning, sliced sausage and potatoes chopped into quarters. It could almost be described as the “little sister” of the typical Beef Goulash and is especially popular in Austria.
- 1,5 kg potatoes (floury, cut into chunks)
- 400 g Dürre/Braunschweiger sausage (cured, smoked hard pork sausage, diced) or Frankfurter sausages
- 750 g onions (finely chopped)
- 2 garlic cloves (crushed)
- 1 tsp caraway (ground)
- 1 tbsp marjoram
- 5 tbsp paprika (sweet)
- 2 tbsp paprika (hot)
- 1 litre stock (beef)
- 250 g sour cream (for thickening)
- 1 bunch parsley (to garnish, finely chopped)
Directions for Potato Goulash
- 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.
- Add the sausage and fry briefly.
- Pour over the stock, add the chopped potatoes and cook until soft. Season to taste again and add more seasoning if required.
- Before serving, stir in the sour cream and serve garnished with finely chopped parsley.
The vegetarian version of this dish also tastes delicious – simply omit the sausage. Goulash is also a good dish made in advance – this is a quick and easy goulash recipe which will fill up many people.
There is hardly any Austrian dish which has been distorted as much over the years as this, the prime example of “poor people’s cuisine” – the Viennese Potato Goulash which originates from Austria’s neighbouring country Hungary. Its special taste, even when it was made years ago, comes from the paprika powder. In the 19th century the famous chef Auguste Escoffier even imported “his” paprika from Szeged to France. Critics say that a real Potato Goulash should contain nothing more than the three basic ingredients, potatoes onions and lard as well as two to three spices / seasoning and pure water although adding some well-seasoned sausage will enhance the flavour.