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Potato Goulash

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Potato Goulash

The perfect potato goulash recipe with a picture and simple step-by-step instructions.

  • 400 g Potatoes
  • 1 Shallot
  • 2 Spring onions
  • 100 g Leek
  • 200 g Carrots
  • 0,5 tablespoon Clarified butter
  • 100 g Sieved tomatos
  • 200 g Tomatoes cut into cubes
  • 0,5 teaspoon Finely chopped savory
  • 0,5 teaspoon Freshly chopped thyme
  • 0,5 teaspoon Chakalaka
  • 0,5 teaspoon Salt
  • 0,5 teaspoon Pepper from the grinder
  • 1 tablespoon Tomato paste
  • 50 g Creme fraiche Cheese
  • Fresh parsley
  • Wiener sausages
  1. First wash and peel the vegetables, the potatoes, carrots, leeks, spring onions, shallots, garlic and tomatoes. Cut the potatoes and carrots into cubes. Cut the leek and spring onions into fine rings. Also cut the tomatoes into cubes. Finely dice the garlic and shallot.
  2. Sweat the shallot, garlic and spring onions in a large pan with a little fat until translucent. Add the potatoes and sauté briefly and add the leek. Deglaze with about 500 ml of liquid (water or broth).
  3. Add the carrots and tomatoes and top up with the strained tomatoes. I then added the fresh herbs from the garden. Then cover and simmer over low heat for 20 minutes. Add the spices to taste and simmer for another 10 minutes until the potatoes are cooked through.
  4. Place the potato goulash with a dollop of creme fraiche on the plates and garnish with fresh parsley. Add sliced ​​and fried sausages.
Dinner
European
potato goulash

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Written by John Myers

Professional Chef with 25 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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