German cuisine · Vegetable Dishes

Potato Goulash

Potato chunks braise with onion, paprika and marjoram into a hearty meat-free goulash.

Ingredients · for 4 servings

• 1kg waxy potatoes
• 3 onions
• 2 garlic cloves
• 3 tbsp oil
• 2 tbsp sweet paprika
• 1 tbsp tomato paste
• 700ml vegetable broth
• 1 tsp marjoram
• 1 tsp caraway seeds
• 1 bay leaf
• 1 dash vinegar
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 2cm cubes, finely dice the onions and chop the garlic.
2. Heat the oil in a wide pot and fry the onions over medium heat for 8–10 min. until golden brown – they are the foundation of the flavour.
3. Take the pot off the heat, stir in the paprika and tomato paste, and deglaze immediately with a little vegetable broth so the paprika doesn't turn bitter.
4. Add the potatoes, garlic, marjoram, caraway and bay leaf, top up with the remaining broth and bring to a boil once.
5. Cover and braise over low heat for 25–30 min. until the potatoes are soft and the crumbling edge pieces have thickened the sauce.
6. Remove the bay leaf, season with salt, pepper and a dash of vinegar, and serve with fresh bread.