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Potato goulash with spaghetti

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Ingredients for 4 servings:

  • 4 large onions
  • 6 large potatoes
  • 1 tbsp margarine or oil
  • salt and pepper
  • n. B. water
  • 400g spaghetti
  • salt water
  • some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onions and fry them very hot in a pan with margarine or oil until the onions are very dark. Deglaze with water. Peel the potatoes, cut them into eighths and add them. Add more water until everything is just covered. Season with salt and pepper. Cook, stirring frequently, until all the water has evaporated and the potatoes are tender. It should be a grey, creamy mash; the potatoes should already be falling apart. If the potatoes are not yet tender, add a little more water and continue cooking. The mixture should bubble while cooking. Cook the spaghetti in salted water and pour the sauce over the pasta like normal goulash, followed by a dollop of butter. Serve with a mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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