Prep
15 min
15 min
Cook
45 min
45 min
Total
1 hr
1 hr
Yield
6 servings
6 servings
Category
Dinner
Dinner
Cuisine
Austrian
Austrian
Erdäpfelgulasch is an Austrian potato goulash built around simple cupboard ingredients. Sweet paprika, onion, garlic, caraway and marjoram give the sauce its characteristic flavour, while the potatoes make it naturally thick and filling.
This version makes six portions and reheats well, so it is useful for cooking ahead. Keep cooled portions in the fridge for up to 3 days, or freeze for up to 3 months. The potatoes can soften a little after freezing, but the flavour holds up well.
Serve it as it is, with crusty bread, or add a spoonful of sour cream and chopped parsley. For a meatier version, sliced smoked sausage can be stirred in for the final 10 minutes of cooking.
Ingredients
- 1.2kg potatoes, peeled and cut into 3cm chunks
- 2 large onions, finely sliced
- 3 garlic cloves, finely chopped
- 2 tbsp vegetable oil
- 2 tbsp sweet paprika
- 1 tbsp tomato purée
- 1 tsp caraway seeds
- 1 tsp dried marjoram
- 900ml vegetable stock
- 1 bay leaf
- 1 tbsp red wine vinegar
- 1 tsp salt, plus extra to taste
- ½ tsp black pepper
- 2 tbsp chopped parsley, to serve
- 120ml sour cream, to serve, optional
Method
- Heat the vegetable oil in a large heavy-based saucepan over a medium heat. Add the onions and cook for 8 to 10 minutes until soft and translucent, stirring occasionally.
- Add the garlic and cook for 1 minute. Take the pan off the heat, then stir in the sweet paprika, tomato purée, caraway seeds and marjoram. This keeps the paprika from catching and turning bitter.
- Return the pan to the hob. Add the potatoes, vegetable stock, bay leaf, salt and black pepper, then stir well and bring to a gentle boil.
- Reduce the heat, partially cover and simmer for 30 to 35 minutes, stirring a few times, until the potatoes are tender and the sauce has thickened. If it becomes too thick, add a small splash of water.
- Remove the bay leaf. Stir in the red wine vinegar, taste and adjust the seasoning. Gently crush a few potato pieces against the side of the pan if you want a thicker sauce.
- Ladle into bowls and finish with chopped parsley and sour cream if using. Cool any batch-cooking portions promptly before refrigerating or freezing.
