John Myers
Austrian Potato Goulash
The perfect austrian potato goulash recipe with a picture and simple step-by-step instructions.
- 800 g Waxy potatoes
- 200 g Fresh onions
- 300 g Cooked sausage / Debrecziner or Mettwurst
- 100 g Streaky bacon
- 2 tbsp Lard
- 1 tbsp Tomato paste concentrated three times
- 2 tbsp Sweet paprika
- 4 piece Garlic cloves pressed
- 1 tsp Salt
- 1 tsp Caraway seeds and marjoram
- Peel the potatoes and cut into approx. 1 cm cubes. Finely dice the bacon and the peeled onion as well.
- In a saucepan, let the lard get hot over medium heat. Fry the bacon and onions lightly and mix with the tomato paste, Knofi and paprika. Not too long, otherwise paprika will taste bitter.
- Now add the potatoes and cover with just a little water, season and simmer over low heat for about 15 minutes.
- Cut the sausage into slices and add to the prepared goulash. Let the whole thing rest for about 5 minutes (possibly a little longer) and season again vigorously.
- If you like it, you can add a little vinegar and sugar to taste. But that’s, if you please, a matter of taste.
- Green butter beans with lots of parsley and boiled potatoes taste good with it.
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