Make Ahead

Potato Goulash

September  4, 2016
2 Ratings
Photo by anka
  • Serves 2-3
Author Notes

This is the recipe that we had, growing up, when nobody knows what to cook or eat and it was my grandfather favour meal, he was always first to request, except he called Sour potatoes because he will always add extra vinegar in his. In the summer we will have with Boston lettuce salad which we called Butter lettuce salad and simple vinaigrette with garlic, in the winter it will be sauerkraut salad. It is vegan dish but sometimes my grandmother did add smoked sausages to the recipe too. —anka

What You'll Need
  • 1 large onion, small dice
  • 3 tablespoons oil
  • 1 teaspoon paprika
  • 1.2 pounds potatoes, large dice
  • 1 medium carrot, peeled and sliced in to 1/2 inch coins
  • 2 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt
  • 3 cups water
  • 1 tablespoon vinegar
  • 2 bay leaves
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley
  1. Heat the oil; add onions and sauté until lightly coloured. Sprinkle with paprika and add garlic, potatoes, carrot, tomatoes paste, water, salt, vinegar and bay leaves.
  2. Mix, make sure that liquid is about 1/2 inches above potatoes (just add more water if needed).
  3. Bring to the boiling and lower temperature, let simmer uncover for 30-40 minutes.
  4. Taste and adjust seasoning with salt and freshly ground black pepper, add chopped parsley.
  5. If goulash is to thin take couple potatoes out and mash with a fork or if is to tick just add more water, let simmer for additional 15 minutes minute.
  6. Serve with salad.
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6 Reviews

Lisa September 29, 2017
I'm so glad I found your recipe. It looks like just what I want! Very authentic. Thank you!
anka October 1, 2017
I hope you will enjoy. Thank you!
Max H. May 25, 2017
Great recipe, loved it.
anka May 25, 2017
Thank you!
Tatyana H. November 23, 2016
So delicious-- thank you fro sharing the recipe! I couldn't believe ingridient list so simple could result in such a flavorful dish!
anka November 24, 2016
Thank you. I am glad that you liked it.