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
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Ingredients
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1
large onion, small dice
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3 tablespoons
oil
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1 teaspoon
paprika
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1.2 pounds
potatoes, large dice
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1
medium carrot, peeled and sliced in to 1/2 inch coins
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2
garlic clove, minced
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2 tablespoons
tomato paste
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1 teaspoon
sea salt
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3 cups
water
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1 tablespoon
vinegar
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2
bay leaves
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Freshly ground black pepper
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2 tablespoons
chopped parsley
Directions
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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.
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Mix, make sure that liquid is about 1/2 inches above potatoes (just add more water if needed).
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Bring to the boiling and lower temperature, let simmer uncover for 30-40 minutes.
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Taste and adjust seasoning with salt and freshly ground black pepper, add chopped parsley.
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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.
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Serve with salad.
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