John Myers
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Potato Goulash with Crackers
The perfect potato goulash with crackers recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes, peeled and diced
- 150 g Shallots, finely diced
- 1 tsp Sugar
- 1 tbsp Tomato paste
- 800 ml Vegetable stock
- 1 tbsp Sweet paprika
- 0,25 tsp Espelette pepper
- 0,5 tsp Marjoram
- 2 Branches Thyme
- 1 tsp Balsamic vinegar
- 2 Berlin geezer
- 1 Pointed peppers
- Salt
- Clarified butter
- Heat some clarified butter in a saucepan and roast the shallots with the sugar over low heat until golden brown. You should really take your time for this, because this is the basis for the taste of the goulash. Then add the tomato paste and roast until it gets dark and is very slightly at the bottom. Now add the marjoram and roast it until it begins to smell wonderful.
- Now add the potato cubes and the paprika powder and the Espelette pepper, stir-fry briefly and then deglaze with the vegetable stock. Bring to the boil once, season with salt, add the thyme and simmer with the lid closed on a low heat for 30 minutes, until the potatoes are cooked but still slightly firm to the bite. Now season with the balsamic vinegar.
inlay
- Cut the crackers into slices. Cut the pointed parika into wide strips. Heat some clarified butter in a pan and fry the crackers and peppers in it. Add all of this to the goulash together with the fat that has leaked out, stir and let it steep for approx. 5 – 10 minutes. Pickled cucumbers also taste particularly good.
tip
- If you prefer it a little creamier, take some liquid with a few potato cubes (before the crackers are added), puree them and add them to the goulash.
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