Tiroler Kartoffelgulasch Omas Klassiker

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is more affordable.

Welcome back, today we're making a potato goulash that is almost vegetarian.

For this, we need finely chopped onions and broth; I'm using chicken broth from a previous recipe, but you can use vegetable broth instead to keep it vegetarian.

Next, we need paprika, garlic, potatoes, caraway seeds, ground coriander, sugar, salt, and chili peppers.

The potatoes should be waxy, not starchy, to avoid them falling apart.

I have a pot heating up, and I'll start by melting some butter in it.

Once the butter is melted, I will sauté the onions until they are translucent.

Now, I'll add minced garlic to the onions and cook until fragrant.

Next, I'll add some sugar to balance the acidity of the tomato paste we're going to use later.

Now, I will sprinkle in paprika and add two chili peppers for a bit of heat.

I'll also add ground coriander and a good pinch of caraway seeds, which are very important for flavor.

Now, let's add the potatoes to the pot and season with salt and pepper.

Next, we will add the tomato paste and let it cook until it caramelizes a bit, which brings out its flavor.

If it starts to stick to the bottom, we can add a little broth to deglaze it.

Now, we will cover everything with our homemade broth, which is crucial for the dish.

Let this simmer for about 30 to 35 minutes until the potatoes are soft, checking occasionally.

After about 25 to 30 minutes, the potatoes will have thickened the sauce, and it should look like a goulash.

Finally, taste it to ensure it's good, and serve it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens