Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
My potato goulash recipe brings an exciting and hearty combination of flavors to the table.
The maximum variant with roasted onions and deep-fried parsley, plus a dumpling crème fraiche, is a real hit and makes meat eaters ponder.
You are not missing anything with this vegan goulash and it is a really nice dish and a great change.
The goulash consists of potatoes, onions, tomato paste, sweet paprika, vegetable stock, salt, pepper, marjoram and thyme.
For the spices and aromatics you also need garlic, lemon zest and caraway .
Optionally, you can add turmeric as a digestive miracle cure. The goulash is prepared in about 40 minutes.
Advantage: Vegan potato goulash is ready in about 40 minutes!
Preparation time tip from chef Thomas Sixt
Creating a typical goulash taste :
Roast the onions until light brown, then add the sweet paprika, tomato paste, cumin, garlic, marjoram and a little lemon zest.
Lemon zest and garlic are important goulash spices.
4. Which Type Of Potato Is Ideal For Potato Goulash?
The better the potatoes, the better the potato goulash.
Which type of potato do you use best for the goulash?
I prefer to use floury potatoes or waxy potatoes .
These types of potatoes give off starch when cooked.
This gives the goulash a good binding and the potatoes also taste delicious.
Use floury or waxy potatoes for the potato goulash!
Ingredients Tip for the best potato variety for goulash from chef Thomas Sixt
Predominantly waxy potato variety.
5. Fried Onions And Fried Parsley As Topping
The absolute kick in this dish is achieved through the various ingredients and additions.
For the roasted onions, I cut fine, raw onion slices, turn them in a mixture of flour and a little sweet paprika, then fry the floured onion rings in oil until crispy light brown.
Fried onions recipe picture.
While I’m at it, I also put some parsley leaves in the hot oil.
The herbs will splatter a little when frying, please put a lid on the pot or your fryer.
The crispy parsley leaves and the roasted onions are seasoned with salt while lying on the paper towel in the hot oil immediately after the free swim.
Crispy fried onions and fried parsley catapult your taste buds into gourmet heaven
Hello Thomas,
I love this goulash, it tastes wonderful and succeeds easily.
Thank you for the instructions and tips.
Love greetings Larry