Potato Goulash

Why To Try This Potato Goulash

There are plenty of reasons why I think you should try this potato goulash recipe:

1. It’s been tried and tested by my family for years – mum’s version with smoked pork lard is mouthwatering!
2. It’s a simple, tasty and inexpensive recipe that uses only few ingredients but is rich in the typical goulash flavour – which you will appreciate during cold winter months.
3. This is a one-pot recipe and saves you washing up.
4. This recipe is great for making ahead and batch cooking and also freezes well.

Key Ingredients

This one-pot stew recipe mostly contains common ingredients that you will find in your fridge, or in the international food aisle in your supermarket.

• Potatoes – white potatoes of cooking type A or B are good. Choose a type that doesn’t go too soft when cooked, as you will want to keep their shape, and a slight bite.
• Onion – fresh, or frozen brown onion will do the trick. It gives this meal a stronger flavour and makes it a bit sweeter, whilst helping to thicken the goulash sauce (gravy). Fry it in vegetable oil,or rapeseed oil.
• Smoked sausages (kielbasa) – a source of protein and smoky flavour in this dish. This type of sausage is often available in European supermarkets or delis, or in the world’s food aisle/ fridge section of your grocery store. TIP: They freeze well so I often buy them in bulk and then use them up for various recipes later (like this Czech cabbage soup).
• Pork stock, or chicken stock – provide the potatoes in this dish with a richer taste. Use pork stock if you have it, if not, chicken stock will do just fine.
• Seasonings like garlic, paprika, smoked paprika, caraway seeds, marjoram and black pepper give the recipe the typical goulash flavours. Add a pinch or two of chilli powder or fresh chillies if you like your goulash spicier (hotter).
• The goulash sauce is thickened by mixing flour with milk – this easy batter is usually foolproof. Use all-purpose (plain) flour and semi-skimmed milk.
• For serving, use fresh parsley and sourdough bread, or crusty bread rolls.

Note: I’m not adding any salt to this recipe – the smoked sausage (or bacon) and stock already contain salt. However, feel free to add some salt if making the vegetarian version.

How to Make Goulash With Potatoes

This delicious one-pot meal is ready in these 6 simple steps:

1. Fry the chopped onion in vegetable oil until soft and glossy. Peel and dice the potatoes.
2. Add chilli, garlic and the remaining spices. Toss and cook for 2 minutes.
3. Add the sliced smoked sausage, toss and fry until the sausage gets slightly brown on top.
4. Add the diced potatoes, stock, mix and cover with a lid and leave to simmer until the potatoes are half-cooked.
5. Make a batter by mixing milk with flour in a mug. Add this to the hot goulash and mix with the sauce until it becomes thick. Cook for 5 minutes or until the potatoes are just soft.
6. Serve in a soup (or pasta) bowl with chopped parsley and sliced sourdough bread.

For detailed instructions and ingredient measurements, please see the recipe card at the end of this post.

Top Tips

Here are a handful of tips on how to make the recipe to perfection every time:

• Stir the dish occasionally during each step – this will prevent the onions or spices from sticking to the bottom of the pot (and burning).
• Want even more flavour? Use smoked pork fat (lard) instead of oil for an even more intense flavour – this is my mum’s secret ingredient that makes this meal super delicious! Look for this pork product in European stores or online butcher’s and delis.

Storage & Reheating

This potato goulash is fantastic for batch making and making ahead. In fact, it tastes event better overnight. Leave it to cool down and store it in an airtight food container. It will keep in the fridge for up to 3 days.

You can also freeze this goulash with smoked sausage. Let it cool down completely and store it in a freezer-safe food container. It will keep in the freezer for up to 3 months. Defrost it overnight in the fridge before reheating.

Reheating

This goulash with potatoes can be reheated either on the stove top or in a microwave. Make sure it is fully thawed before reheating it.

• Reheating on the stove top – place the goulash onto a pot or large frying pan, turn on medium-high heat and bring it to simmer. Leave it to simmer for 5-6 minutes, stirring occasionally until hot throughout. This method works well for reheating more portions at once.
• Reheating in a microwave – transfer the goulash into a microwave-safe plate, and reheat it for 5-7 minutes per portion (5 mins at 900W microwave oven, 7 if you have 700W microwave). This works great when you need to reheat single portions of the meal.

FAQs

More Czech Recipes

• Czech potato salad
• Czech roast chicken
• Cabbage soup
• Potato dumplings
• Semolina porridge