Erdäpfelgulasch
Traditional Viennese potato goulash: waxy potatoes simmered with sweet caramelised onions, aromatic Hungarian paprika, caraway seeds, and marjoram until thick, hearty, and comforting.
Ingredients
- • 900g firm waxy potatoes (such as Kipfler), peeled and cut into 3cm chunks
- • 3 large yellow onions, finely diced
- • 3 tbsp sunflower oil or clarified butter
- • 3 tbsp sweet Hungarian paprika powder
- • 1 tbsp apple cider vinegar
- • 1 tsp whole caraway seeds, finely bruised
- • 1 tbsp dried marjoram
- • 700ml vegetable broth
- • Sea salt and freshly ground black pepper
Preparation Steps
Heat oil in a heavy Dutch oven over medium heat. Cook the onions slowly for 12 to 15 minutes, stirring frequently, until deeply golden and sweet.
Remove the pot from the heat. Stir in the sweet paprika powder, then immediately deglaze with the vinegar and a splash of broth to prevent the paprika from becoming bitter.
Add the potato chunks, remaining broth, bruised caraway seeds, dried marjoram, and a teaspoon of salt. Bring to a boil, reduce heat, cover, and simmer for 25 minutes until the potatoes are tender.
Crush a few cooked potato pieces against the side of the pot with a wooden spoon and stir through; this naturally thickens the goulash into a rich, velvety stew. Season to taste and rest for 10 minutes before serving.