John Myers
Cooking: Potato Goulash
The perfect cooking: potato goulash recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 0,5 tsp Crushed red pepper
- 1 pinch Ground caraway
- 1 pinch Ground cumin
- 2 tbsp Tomato paste
- 2 piece Red onions
- 1 piece Clove of garlic
- 1 small Mushrooms canned drained
- 500 ml Vegetable broth
- 1 Bay leaf
- Olive oil
- Peel the potatoes and cut into bite-sized pieces. Put the oil in a large pan and lightly fry the potatoes along with the spices.
- Peel the onions and garlic and cut into small pieces. Heat the oil in another pan and fry both together with the mushrooms.
- Now add tomato paste to the potatoes and roast them briefly, then add the contents of the other pan. Then deglaze with the broth.
- Add the bay leaf, bring to the boil and simmer gently at a low temperature for about 40-45 minutes.
- When the potatoes are cooked, remove the bay leaf and place on plates.
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