I try to post as many fine and practical dishes on the blog as possible that are eaten with a spoon. This is something that we all like to prepare at any time of the year. Today it was the turn of potato goulash, a dish that is really worth trying. It is made from just a few not overly expensive foods that are always on hand in every household.
Of the main ingredients, apart from potatoes of course, you only need onions, peppers, carrots, parsley, garlic and tomatoes. That’s why I often cook it myself. This hearty potato s goulash is a great recipe for lunch that you can make during the week, and your family will be more than satisfied with it.
Potato goulash – a fine and light meal that is loved by everyone
I make this potato goulash without meat because it has a nice and light taste, and yet is filling enough for a meal on its own. But you can always cook a quick steak with it for those family members who prefer it that way. What I love about this dish, as well as other similar dishes that are eaten with a spoon, is that it is very easy to adapt to all dietary requirements. That’s why everyone will easily enjoy its taste.
Of course, if you wish, you can add a little bacon to make the taste a little fuller, or save the real version with meat. The variants are various, and one thing is certain – this is a dish that you will enjoy making in any season. So definitely try it, because this is one of those simple dishes that you will always be happy to return to. I will also mention that this recipe has its roots in Austrian and Hungarian cuisine, and this version is often prepared in Croatia.
RELATED: If you are looking for more ideas for fine recipes with potatoes, be sure to try the excellent Roasted Baby Potatoes.
- 3 medium sized red onions
- 1 horn pepper or babura pepper
- 2 medium sized carrots
- 2 medium sized parsley roots
- 2 cloves garlic
- 2 medium sized tomatoes
- 1 cup water for stewing
- 1 tbsp sweet ground red pepper
- 4 ¼ cups warm water
- chopped parsley
- First you need to cut the ingredients.
- Peel the red onion and cut it into cubes.
- Wash the horn or babura pepper, dry it and cut it into small pieces.
- Peel the carrot, then cut it into larger pieces (about 3 centimeters long).
- Peel the parsley root and cut it into pieces about 3 cm long.
- Clean the garlic and cut it finely.
- Wash the tomato, peel it and cut it into small pieces.
- Peel, wash and cut the potatoes into bite-sized pieces. Then add water to the pot with potatoes so that the potatoes do not change color.
- Pour oil into the pan on the stove to cover the bottom of the pan and heat it.
- Add the onion and simmer, stirring, for about 10 minutes.
- Add the bell pepper and simmer for an additional 5 minutes.
- Then add carrots, parsley root and garlic and mix everything well.
- Pour 1/2 cup water so that the vegetables become soft, and if necessary, you can add the same amount of water again if the vegetables have not softened (I had to).
- It takes about 15 minutes.
- At the end, add tomatoes, mix everything well and cook for another five minutes.
- Remove from heat, then chop with a stick mixer.
- Add potatoes and sweet ground pepper, then pour in water.
- Stir well and when it boils, cook for 30 minutes.
- Towards the end of cooking, add salt and pepper to taste.
- Garnish each portion with sliced parsley.