in Austria

potato goulash

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Ingredients for 8 servings:

  • 1 kg potatoes, diced, approx. 1 x 1 cm
  • 400 g onion(s), diced
  • 3 tbsp oil
  • 500 g sausage (dry), smoked, diced
  • 2 tbsp sweet paprika powder, slightly heaped
  • n. B. water
  • Salt
  • ½ tsp caraway seeds
  • 4 tbsp flour

Instructions

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

Lightly fry the onion in oil, then sizzle with the onion. Add the potatoes, dust with paprika, and pour in enough water to lightly cover. Bring to a boil, then simmer on low heat for about 15 minutes. Season to taste, as the sausage is also spicy. Finally, stir the flour and water into a bowl until smooth, adding just enough to make the juices thick. Serve with fresh, crusty farmhouse bread. Tip: In summer, you can add two zucchini (1×1 cm cubes) 10 minutes before the end of the cooking time to make it lighter.

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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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