in Austria

Styrian potato goulash

updated

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Ingredients for 4 servings:

  • 250 g onion(s)
  • 2 tbsp oil
  • 1 tbsp tomato paste (parade ice cream pulp)
  • 1 tbsp paprika powder, sweet
  • 500 ml water
  • e.g. salt and pepper
  • Caraway seeds
  • marjoram
  • 1 bay leaf
  • n. B. garlic clove(s)
  • 800 g potatoes, raw
  • 250 g sausage (Braunschweiger sausage)
  • some sour cream
  • some flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Fry finely chopped onions and diced Braunschweiger sausage in hot oil until golden brown. Then stir in some tomato puree, add paprika, and stir briefly. Pour in water and season with salt, pepper, caraway, marjoram, bay leaves, and finely chopped garlic. Add the large diced potatoes. Let the goulash simmer for about 30 minutes. Finally, stir in some sour cream and flour until smooth and thicken the potato goulash.

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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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