Hello! Yesterday, I almost froze during my daily walk. It was so cold! All I was looking forward to was getting back in and cook something super comforting.
Having already had an idea in my head, I was just hoping we had all the right ingredients at home. Luckily we did, so I could start cooking right away!
And, since this recipe is very easy and contains pretty basic foods, you will be able to make it from scratch too!
Potato goulash is another dish that you often hear about in Czech households however, it’s very popular all over Central Europe – in Germany and Austria (Kartoffelgulasch), Czech Republic, Slovakia, etc so I won’t be claiming it is of a Czech origin – because who really knows?
This stew is a wonderful one-pot meal that will please all of your taste buds!
Also, did I mention that it’s budget-friendly and that there is a vegetarian version too?
Hopefully, that gives you enough reasons to try it out! If not, the pictures of it certainly will 🙂
The meaty version is based on smoked meat – ideally smoked sausage (kielbasa) but feel free to use frankfurter sausages or pancetta (diced bacon) instead!
If you’re vegetarian, skip the meat completely or use meat-free sausages.
Finally, if you’re gonna try it, let me know here in the comments or on Instagram – I love seeing the results of your cooking and baking inspired by the recipes I share here with you!
For 4 servings, you’ll need
- 8 large potatoes, peeled and diced
- 1 large onion, roughly chopped
- 2 standard-size smoked sausages (kielbasa)/frankfurters/pancetta (250g in total), cut into small chunks or dices
- 2 peppers (red, yellow or orange ones), deseeded, halved and sliced
- 1 clove garlic, finely chopped
- 500ml pork stock (or vegetable stock if vegetarian/vegan)
- 100ml milk
- 3 tbsp sunflower/vegetable oil
- 2 tbsp plain flour
- 2 tsp paprika
- 1/2 tsp smoked paprika
- 1 tsp caraway seeds
- 1/2 tsp marjoram
- 1/2 tsp ground black pepper
- chilli powder or chilli peppers (according to taste)
- handful leaves fresh parsley, for serving
- 4 slices sourdough bread
- Prepare the potatoes: peel them, wash and cut into dices of roughly the same size, set aside.
- In a large and deep non-stick pot, add the oil and bring to medium-high heat.
- Add the onion, sprinkle with chilli powder (or dried or fresh seeds), toss and fry for 3 minutes.
- Add the garlic and the rest of the goulash seasoning mix: paprika, smoked paprika, caraway seeds, marjoram, black pepper. Toss and fry for another 2 minutes before adding the diced smoked sausages. Cook for 5-7 minutes, stirring occasionally, making sure that nothing sticks to the bottom of the pot.
- When the sausages are slightly brown on top, add the potatoes and pour over the stock. Turn the heat up a bit if needed, bring to boil. Cover with a lid and cook on moderate heat for 5 minutes.
- Add the sliced peppers, stir properly, cover again and cook for about 8 minutes or until the potatoes are almost cooked.
- Using a fork, mix the milk with flour until smooth, then add the mixture to the goulash. Toss thoroughly, so the sauce thickens evenly. Add more water if the sauce is too thick, or reduce if you like it thicker.
- Cook for a couple more minutes, until the potatoes are soft in the middle.
- Serve in a deep bowl, sprinkle with parsley, and enjoy it with a slice of sourdough bread.
Prep time: 15 mins | Cooking time: 25 mins || Total time: 40 mins
Tip: I am not using any additional salt in this recipe, as the smoked meat is salty enough, as well as the stock.