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Potato Goulash Recipe Vegetarian
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.
Try this dish now. I wish you good luck!
Table of Contents
1. Recipe Potato Goulash
Here are the surefire step-by-step instructions.
You can experiment with marjoram and thyme and taste more or less of these herbs individually.
Potato Goulash
Cooked, photographed and written down by chef Thomas Sixt.
Servings 4
Calories 513
Total Time 45 Min.
Preparation Time 30 Min.
Cook Time 15 Min.
Simple instructions for preparing goulash with potatoes.
Ingredients
| goulash ingredients | ||
| 500 | g | Potatoes |
| 200 | g | carrots (optionally otherwise 150 g more potatoes) |
| Ingredients Fried onions | ||
| 400 | g | onions |
| goulash ingredients | ||
| 1 | tbsp | Sunflower oil |
| 2 | Piece | glove of garlic |
| 2 | tbsp | tomato puree |
| Ingredients Fried onions | ||
| 1-2 | tsp | Paprika noble sweet |
| goulash ingredients | ||
| 1 | tsp | turmeric |
| 1 | tbsp | majoram (optional oregano) |
| 1 | tsp | thyme (optional quenelle) |
| 700-800 | ml | Vegetable broth |
| Ingredients Fried onions | ||
| primal salt | ||
| goulash ingredients | ||
| black ground pepper | ||
| 2 | tbsp | Créme Fraîche |
| Ingredients Fried onions | ||
| 500 | g | Vegetable oil |
| 4-5 | tbsp | flour |
| For the fried parsley | ||
| 1/2 | Bunch | Parsley |
Instruction
Prepare goulash
Prepare potatoes
Wash the potatoes and peel them thoroughly.
I usually cut the peeled potatoes into 1 cm cubes.
This reduces the cooking time of the potato goulash.
Prepare carrots
I halve the peeled carrots lengthways and then cut them into 1 cm diagonal slices.
Onions
Halve the onions and garlic (this makes peeling easier), then peel and finely dice.
Prepare onions
Sweat the onion and garlic cubes in a wide saucepan with sunflower oil over high heat and allow them to turn light brown.
Add carrots
Add the prepared potato cubes and carrot slices and sweat.
Tomato
Quickly add the tomato paste and roast briefly.
Add the paprika, turmeric, marjoram and thyme and, after stirring once, quickly deglaze with the vegetable broth.
Season goulash
Bring the potato goulash to the boil and season with the broth.
Lemon zest
Finely grate the lemon peel and add the stew.
Simmer gently for 20 minutes.
Onion topping
Fried onions
Peel the onions and cut into fine rings.
I sometimes use a plane for this, because then the rings will be even.
Heat the vegetable oil in a saucepan to 170°C.
Quickly mix the onion rings with flour and paprika and fry immediately in hot fat until golden brown.
Remove the onions from the fat and place on a plate lined with paper towels.
Season the fried onions with salt.
Herb topping
Fry parsley
Pick off the parsley leaves and fry in hot vegetable oil for a few minutes.
I always put a lid on the pot because the herbs splatter easily when placed in the hot fat.
Place the crispy fried parsley on a plate lined with paper towels and season with salt.
Arrange Goulash
Serve
Season the potato goulash again with salt and pepper just before serving.
Serve the goulash in deep plates.
Place a shaped dumpling of crème fraiche on top of the goulash.
Serve the potato goulash decorated with roasted onions and fried parsley.
I wish you a good appetite!
Courses
Cousine
Keyword
2. Calories (kcal.) and Nutritional Values
3. Prepare Potato Goulash Yourself
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.
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
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.
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
Tip from chef Thomas Sixt
6. More Matching Cooking Tips
Goulash Soup
Mushroom Ragout Recipe for Quick Cooking
Boeuf Bourguignon Recipe for Beef Burgundy
Lamb Goulash Recipe
Beef Goulash Recipe
Vegetarian Goulash – Veal Cream Goulash goes Veggie 🙂
Pork Goulash Recipe with Chef Tips
Vegan Goulash with Sweet Potato Recipe
Szegediner Gulasch Recipe with Variants Tips
Veal Stew Recipe
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Deer Ragout and Wild Ragout Recipe with Step by Step Instructions, Cooking Video, Chef Tips
Making your own goulash, German recipe with chef tips and cooking video, step-by-step pictures
Recipe Venison Goulash prepared in fine Thyme Stock, with Cooking Video Instruction
A Reinterpretation of a classic Dish: Venison in Pepper Cream Sauce
Beef Ragout with Rioja-Elder Sauce, glazed Vegetables and mashed Potatoes German Style
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Larry,
Thank you for your nice feedback, it makes me very happy.
Keep on enjoying it!
Best regards Thomas
Reply
Hi Thomas,
🙂 This is a super great Idea and it tasted very good!
I like the braised potatoes and the taste of paprika.
It is noble…
Greetings Abi
ReplyHi Abigale 🙂
Thank you very much for your beautiful lines.
I read that with pleasure and am very happy.
Let it continue to taste you.
Kind regards Thomas
Reply
Hello Thomas,
I love this goulash, it tastes wonderful and succeeds easily.
Thank you for the instructions and tips.
Love greetings Larry