John Myers
Delicious Potato Goulash
The perfect delicious potato goulash recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 2 piece Onion
- 3 piece Garlic cloves
- 0,5 tube Tomato paste concentrated three times
- 2 tablespoon Paprika paste
- 2 tablespoon Seasonal herbs
- 400 Milliliters White wine
- 1000 Milliliters Chicken broth
- 3 tablespoon Sugar
- 4 piece Shallots oblong
- Peel and wash the potatoes and drain them in a kitchen strainer. Meanwhile, peel the onions, shallots and garlic and cut into fine cubes. (Tip: If you don’t like garlic or want to avoid the smell the next day, just cut the garlic clove in half and remove the germ.
- Heat olive oil in a large saucepan and sweat the finely diced onion, shallot and garlic mixture until translucent. Then add the 3 tablespoons of sugar and let it caramelize slightly, add the tomato paste and paprika paste and fry with it. Now add the diced potatoes and fry them briefly as well. Add the white wine and the chicken broth and let cook, covered, for about 45 minutes, stirring occasionally. When the potatoes are tender, the potato goulsch is ready. White pepper, salt, hot paprika, nutmeg, caraway and chilli are suitable as spices. Simply season to taste.
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