Erdäpfelgulasch

About This Recipe

Erdäpfelgulasch (potato goulash) is Vienna's economical answer to beef goulash — potatoes and sliced frankfurter sausages simmered in a paprika-rich onion sauce until the potatoes have partially broken down and thickened the broth. It is a beloved everyday Viennese dish, served in restaurants and homes alike, and is deeply comforting without being heavy. The marjoram and caraway give it its distinctly Austrian character.

Ingredients

Serves 4

• 800 gfloury potatoes(peeled and cubed)
• 3 largeonions(finely chopped)
• 200 gfrankfurter sausages(sliced)
• 2 tbspsweet paprika
• 0.5 tsphot paprika
• 1 tspdried marjoram
• 0.5 tspcaraway seeds
• 2 tbsptomato paste
• 700 mlvegetable or beef stock
• 3 tbspvegetable oil
• 1 tbspred wine vinegar
• 1 tspsalt
• 150 mlsour cream(to serve)

Instructions

1. 1

   Caramelise onions

   Heat oil in a heavy pot. Cook onions over medium heat, stirring often, until deep golden — about 20 minutes. This is essential for a rich-tasting goulash.

2. 2

   Add paprika

   Remove from heat. Add both paprikas and marjoram. Stir quickly off the heat to avoid burning.

3. 3

   Add potatoes and stock

   Add tomato paste, caraway, potatoes and stock. Return to heat. Bring to a boil.

4. 4

   Simmer

   Cover and simmer 30 minutes until potatoes are soft and starting to break down, naturally thickening the broth.

5. 5

   Add sausages and finish

   Add frankfurter slices. Simmer 5 minutes. Add vinegar and season with salt. Serve with sour cream and bread.

Variations

• •

  Omit sausages for a vegetarian version — use vegetable stock and a pinch of smoked paprika.

• •

  Add a bay leaf and a clove to the stew for extra complexity.

Storage

Refrigerate for 4 days. Improves the next day as flavours meld.

Frequently Asked Questions