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potato goulash

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 1 kg potato(s), waxy
  • 2 tbsp butter
  • 3 tbsp tomato paste
  • 3 tbsp paprika paste
  • salt and pepper
  • 2 bay leaves
  • 1 Cabanossi or 300 g garlic sausage
  • chili powder
  • 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty

Clean, wash, and slice the leek into rings. Peel, wash, and quarter the potatoes. Fry the potatoes in hot fat. Mix 800 ml of water with the paprika and tomato paste, add to the potatoes, and bring to a boil. Add the bay leaves, season lightly with salt and pepper, and simmer in a covered pan for 15 minutes. Slice the Cabanossi or garlic sausage and add it to the potatoes along with the leek. Simmer for another five minutes. Season with salt, pepper, and chili powder, and serve sprinkled with 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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