Albanian goulash with potatoes

Ingredients for 3 servings:

• 8 m.-sized onion(s)
• 750 g beef goulash
• 6 m.-sized potatoes
• 125 g butter
• 1 tsp, heaped cornstarch or potato flour
• 1 tsp, heaped paprika powder, sweet
• 2 tsp tomato paste
• 500 ml water, hot
• 3 bay leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 14 hours 20 minutes

Mish Jahni me potatoes

Peel the onions and dice them medium-sized; they’ll cook anyway. Heat the butter with the meat and onions in a roasting pan, then simmer over low heat for 30 minutes. Tip: I don’t sear the meat because I find it more digestible that way. The meat juices then run out of the meat, and it boils more than it fries, but that’s okay. Don’t worry, it won’t turn into boiling meat. Stir in the cornstarch or potato flour and paprika and simmer briefly. Add the hot water. Simmer over low heat for 1 hour. Peel the potatoes. This dish can easily be prepared the day before. I keep the peeled potatoes covered with water in a bowl in the refrigerator. Make sure not a single potato wedge sticks out of the water, otherwise it will turn brown. The next day, reheat the casserole dish and continue with the following steps. Cut the potatoes into bite-sized cubes. Add the tomato paste, potatoes, bay leaves, salt, and pepper to the pot. If too much liquid has evaporated, add a little more hot water. The liquid should float slightly. Let it simmer for 20 minutes. Remove the bay leaves, season to taste, and serve.