Potato Goulash
Warm, hearty, and bursting with flavor, Potato Goulash is the ultimate comfort food for any season. This traditional Hungarian-inspired recipe combines tender chunks of potatoes with a medley of vibrant vegetables, including carrots, red bell pepper, and onions, all simmered in a rich, paprika-infused broth. Smoked and sweet paprika elevate the dish with layers of deep, smoky flavor, while cumin and garlic add a touch of earthy warmth. Perfect for cozy family dinners, this one-pot vegetarian meal is easy to prepare and comes together in under an hour. Garnished with fresh parsley for a pop of color and freshness, this wholesome stew pairs beautifully with crusty bread or a simple green salad. With its combination of bold spices, satisfying textures, and nourishing ingredients, Potato Goulash is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 800 grams potatoes
- 2 medium onion
- 3 cloves garlic cloves
- 1 large red bell pepper
- 2 medium carrots
- 2 tablespoons vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 liters vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley
Instructions
Peel the potatoes and cut them into medium-sized chunks. Set aside in a bowl of cold water to prevent browning.
Peel and finely chop the onions. Peel and mince the garlic cloves. Core and dice the bell pepper. Peel and slice the carrots into rounds.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the onions to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, red bell pepper, and carrots. Cook for an additional 2-3 minutes, stirring occasionally.
Sprinkle in the smoked paprika, sweet paprika, and ground cumin. Toast the spices for 1 minute to release their flavors.
Add the tomato paste to the pot, stirring well to coat the vegetables evenly.
Drain the potatoes and add them to the pot. Stir everything to combine the potatoes with the spiced vegetables.
Pour in the vegetable broth and add the bay leaf. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the goulash simmer for 25-30 minutes, or until the potatoes are tender.
Remove and discard the bay leaf. Taste the goulash and adjust the seasoning if needed.
Serve the goulash hot, garnished with freshly chopped parsley, and enjoy!
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 54.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 7948 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
