John Myers
Paprika Goulash with Potatoes
The perfect paprika goulash with potatoes recipe with a picture and simple step-by-step instructions.
- 800 g Beef goulash
- 4 Fresh shallots
- 2 Garlic cloves
- 500 g Waxy potatoes
- 1 Can Chopped tomatoes
- 1 bunch Soup vegetables
- 2 tbsp Rapeseed oil
- 1 tbsp Sweet paprika powder
- 1 tbsp Hot paprika powder
- 1,2 liter Meatsoup
- 1 Bay leaf
- 1 tsp Caraway seed
- Salt and pepper
- Pat the beef goulash dry. Peel the shallots and garlic and cut into fine cubes. Peel and wash the potatoes and cut into wedges. Soup vegetables: peel the carrots and cut into slices, cut the leek into thin rings, clean the celery and cut into small pieces. Roughly chop the parsley.
- Heat the oil in a casserole. Fry the cubes of meat all around until golden brown. Briefly fry the shallots and garlic. Dust and sauté both kinds of paprika. Deglaze with the stock. Add tomatoes, potatoes, soup vegetables and bay leaves. Season with caraway seeds, salt and pepper. Simmer for about 90 minutes, stirring occasionally. If necessary, add a little broth, season to taste and serve garnished with pertersil.
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