in Eastern Europe, Hungary

Hungarian potato goulash

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Ingredients for 4 servings:

  • 4 onions
  • 3 tbsp oil
  • Paprika powder, hot
  • 2 tbsp vinegar (fruit vinegar)
  • 1 kg potatoes, cooked
  • 500 ml vegetable stock
  • Salt
  • pepper
  • 125 ml cream
  • Parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the onions and sauté them in the oil. Sprinkle with paprika, deglaze with fruit vinegar, and add the cooked potatoes, cut into quarters. Add the stock and cook until creamy (about 20 minutes). Season with salt and pepper, stir in the cream, and sprinkle with parsley.

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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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