I offer you a recipe for a quick and delicious potato goulash. The history of this dish began in Hungary. Goulash was a traditional dish of Hungarian shepherds and was cooked in cauldrons over a fire. But, as it often happens, this dish fell in love with the Austrian chefs who prepared it for themselves. And now, in winter, in restaurants and houses in Austria, chefs and housewives are preparing this wonderful, hearty dish. So, I want to share with you this simple, delicious recipe.
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 kg Potatoes
- 500 gram Onion
- 2 tablespoons Tomato paste
- 2 tablespoons Paprika sweet
- 1 liter Broth meat, hot
- 1 teaspoon Marjoram
- 1 tablespoon Salt
- 0,25 teaspoons Black pepper
- 8 pieces Sausage can be replaced with smoked or boiled sausage
- 2 tablespoons Vegetable oil
Ingredients
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Instructions
- Peel the potatoes and cut them into slices. Peel the onion and cut into cubes. In a saucepan, heat the vegetable oil, add the onion and fry until golden brown.
- Add the potatoes to the onion, pour in the tomato paste, add sweet paprika, mix everything well, leave on low heat and simmer for a couple of minutes.
- Then pour in the hot broth. Add salt, pepper and marjoram. Cover the goulash and cook over low heat for 20 minutes. Add the sausages 5 minutes before the end of cooking. At the end, sprinkle with herbs.
- Serve with sour cream.
- Bon Appetit!
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