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potato goulash

updated

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Ingredients for 2 servings:

  • 300 g onion(s)
  • 2 garlic cloves
  • 800 g potatoes, waxy
  • 200 g sweet potatoes
  • 2 tbsp oil
  • 2 tbsp tomato paste
  • 500 ml vegetable stock
  • Cayenne pepper
  • Paprika powder, sweet
  • Salt
  • 50 g sour cream
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Peel the onions and garlic and dice finely. Peel both potatoes and cut into bite-sized pieces. Heat the oil in a large pot and sauté the onions and garlic. Then add the potatoes. Stir in the tomato paste and fry until the potatoes are lightly browned. Deglaze with the stock, cover, and simmer over medium heat for about 20 minutes, until the potatoes are tender. If the liquid absorbs too quickly, add a little more stock. Season the goulash with cayenne pepper, paprika, and salt, and stir in the sour cream and chopped 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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