Potato Goulash (a.k.a. Erdäpfelgulasch) is one of those meals you just cannot pass up. Warm, hearty, and comforting. All the elements of a perfect meal.
Recipe Contributor – Choosy Vegan
Potatoes are a great source of vitamins C and B-6, potassium, and other minerals. When eaten with the skin, they are high in complex carbohydrates and fiber; one medium sized baked potato (with the skin) provides 25 mg of vitamin C, which is more than 25% of the RDA (recommended daily allowance).
Many people think potatoes are fattening, but this is only true when they are fried or served with butter and rich sauces. A medium sized baked potato has between 120 and 150 calories, a small amount of protein, and almost no fat.
And although potatoes are often associated with Ireland, potatoes are native to the Andes Mountains and were first cultivated by Peruvian Indians at least 4,000 years ago. Spanish explorers introduced potatoes to Europe in the 1500s, where they became a staple food source for the poor.
Potatoes are now cultivated worldwide; in fact, they are the world’s largest and most economically important vegetable crop. For most North Americans, potatoes are a major component of their diet.
Now that you know a LOT about potatoes, try this potato goulash recipe. It’s healthy, hearty, and oh so tasty.
- 1.5 kg potatoes, peeled and chopped
- 5 medium onions, chopped
- 4 large cloves garlic, minced
- 2 yellow paprika, chopped
- 100 g sweet paprika powder
- 3 tbsp hot paprika powder
- 2 tbsp tomato paste
- 2 tbsp caraway seeds
- 3 tsp marjoram
- 3 bay leaves
- 4 vegan chorizo (sliced)
- 1.5 to 2 liters vegetable broth
- 4 tbsp olive oil
- salt depending on your taste
- Heat 3 tbsp oil in a large pot over medium heat, add onions and cook until soft and lightly golden, stirring frequently.
- Add garlic and cook about 2 minutes longer, then add tomato paste and both types of paprika powder, stir well, then add chopped paprika and potatoes, stir well to combine and immediately deglaze with broth (min. 1,5 l because your potatoes should at least be covered fully – if you like more sauce, add a bit more water ). The paprika powder should not roast too long as it will taste bitter.
- Now add marjoram, caraway and bay leaves, bring to boil, then reduce to low heat, cover your pot with a lid and let your Goulash cook as long as it takes to get the potatoes tender and the sauce should become thicker. Depending on your taste, add some salt and if you like it a little bit hotter, add more hot paprika powder or cayenne pepper.
- Meanwhile add the remaining 1 tbsp oil in a non stick pan and roast the sliced chorizos on both sides until they get brown.
- Serve Goulash hot, topped with chorizo slices and – if you love carbs as much as me – some white bread (for dipping the delicious sauce)
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