Vegan Potato Goulash

October 6, 2020
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Vegan Potato Goulash recipe

This naturally vegan Austrian potato goulash is one of my favorite dishes for fall and winter. It’s filling, healthy (low fat, no sugar), wholesome and soothing. I simplified my recipe for creamy potato goulash in terms of ingredients and method to get a quick everyday meal.

 

What is Austrian potato goulash?

Potato goulash is a beloved Austrian dish, served at the family table as well as at traditional restaurants. It’s called Kartoffelgulasch or Erdäpfelgulasch in Austria and looks like a potato stew.

 

Austrian potato goulash essentially consists of potatoes, onions and a creamy paprika spiced sauce. It is a vegan dish but sometimes Austrians add a smoked sausage or bacon to the recipe. With a little trick, you will get a thick and creamy sauce without using any thickening agents like flour or cream.

 

Vegan Potato Goulash Austria recipe

Goulash is famously known as a Hungarian dish. But as you might know, Austria and Hungary used to be part of the Austro-Hungarian Empire until World War I. That’s why their culinary influences mixed over time. Basically, every East European country has its own version of goulash, and the recipe you’ll find here, is typical for Austria.

 

 

Austrian potato goulash vegan
Cubed onions and potatoes are the main ingredients. I use starchy potatoes – often times with skin.

Which potatoes for goulash

For goulash, I prefer to use starchy potatoes, like Russets, which are good for mashing. But if you don’t have those on hand, any kind will do, simply adjust the cooking time as waxy potatoes will take longer to cook through. Typically, potatoes are peeled for goulash, but if they have a thin skin and are organic, I simply wash them thoroughly and use them with skin, as I did for this recipe.

 

 

Vegan Potato Goulash recipe Austria

Enjoy!

 

 

Vegan Potato Goulash

Serving Size: 4-6 servings, depending on the sides (bread)

Vegan Potato Goulash

This vegan Austrian potato goulash is one of my favorite everyday dishes. It’s filling, healthy (low fat, no sugar), wholesome and soothing. It consists of potatoes, onions and a creamy paprika spiced sauce. It is a vegan dish but sometimes Austrians add a smoked sausage or bacon to the recipe. With a little trick, you will get a thick and creamy sauce without using any thickening agents like flour or cream (see step 7).

Recipe: Ursula | lilvienna.com

Ingredients

  • 2 lb (950 g - 1 kg) starchy potatoes (see note)
  • 2 medium (300 g) onions
  • 2 cloves garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons (30 g) tomato paste
  • 2 tablespoons (15 g) Hungarian paprika (or other mild paprika)
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried marjoram (omit if not available)
  • 1/2 tablespoon vinegar (any will do)
  • Fine salt and freshly ground black pepper
  • 2 bay leaves (optional)
  • 5 cups (1.2 liters) hot vegetable broth (use hot water if not on hand)

  • For serving: chopped parsley, (vegan) sour cream or creme fraiche (optional), and bread

Instructions

  1. Peel, wash and cut the potatoes into 2 cm cubes. Peel onions and cut into small cubes. Peel garlic and mince finely.
  2. Heat 2 tablespoons oil in a large pot. Add the onions and cook over medium-high heat for 10 minutes or until soft and golden in color. Stir often. Meanwhile heat vegetable broth.
  3. Add garlic to the pot with the onions and sauté for 1 minute.
  4. Add tomato paste, paprika, caraway seeds, and marjoram. Make sure there is enough oil in the pot to prevent the paprika from burning, since this will cause a bitter taste. Stir for 10 seconds and deglaze with vinegar.
  5. Immediately add the broth, 1/4 teaspoon salt and a few grinds of black pepper. Add bay leaves, if using.
  6. Add the potato cubes, stir and cook covered with a lid until potatoes are tender, about 20 minutes.
  7. Trick for a creamy sauce: Fish out about 3/4 to 1 cup of potatoes, transfer them to a plate, and mash with a fork. Add a ladle of the goulash sauce to make the mashing easier.
  8. Add the mashed potatoes back into the pot, stir and cook for a few more minutes until goulash thickens. Taste and add more salt and pepper, if needed.
  9. Put into bowls and sprinkle with chopped parsley. Top with a dollop of (vegan) creme fraiche if you like. Serve with dark bread, bread rolls or some slices of baguette. Enjoy!

Notes

Potatoes:

I prefer to use starchy potatoes, like Russets, which are good for mashing. But if you don’t have those on hand, any kind will do, simply adjust the cooking time as waxy potatoes will take longer to cook through. Typically, potatoes are peeled for goulash, but if they have a thin skin and are organic, I simply wash them thoroughly and use them with skin, as I did for this recipe.

https://www.lilvienna.com/vegan-potato-goulash/

Vegan Potato Goulash was last modified: October 6th, 2020 by Ursula

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