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.
Serves 4
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.
Remove from heat. Add both paprikas and marjoram. Stir quickly off the heat to avoid burning.
Add tomato paste, caraway, potatoes and stock. Return to heat. Bring to a boil.
Cover and simmer 30 minutes until potatoes are soft and starting to break down, naturally thickening the broth.
Add frankfurter slices. Simmer 5 minutes. Add vinegar and season with salt. Serve with sour cream and bread.
The deeply caramelised onions are the foundation — don't shortcut this step.
Add paprika off the heat to prevent it burning and turning bitter.
Some potatoes should dissolve into the broth to thicken it naturally.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 4 days. Improves the next day as flavours meld.
Erdäpfelgulasch is a classic Viennese Hausmannskost (home cooking) dish that became popular in the 19th century as an economical alternative to beef goulash. It remains a staple of Viennese budget restaurants (Beisln).
Floury varieties like King Edward or Maris Piper break down and thicken the sauce. Waxy potatoes hold their shape but give a thinner broth.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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