Hearty Potato Goulash Recipe

A simple and satisfying dish for the whole family for lunch or dinner! Goulash with potatoes is rich in taste and color. Depending on the amount of water added, it can be made thinner or thicker. You can use any meat, it turns out very tasty.
cook time: 1h
Isla Thatcher
Hearty Potato Goulash Recipe

Nutrition Facts (per serving)

138
Calories
10g
Fat
6g
Carbs
7g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Salt to taste
Wheat flour 1 tbsp
Water 2 cup
Potato 350 g
Tomato paste 2 tbsp
Vegetable oil 20 g
Pork 600 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
How to make goulash with potatoes? Prepare the necessary ingredients for this. You can use any type of meat for cooking. It could be pork, beef or chicken. The main thing is to take boneless meat. I will cook with pork. Peel the potatoes in advance and rinse them to remove dirt.

Step 2

Step 2
Cut the meat into small pieces. Take a deep frying pan. Heat it until hot and pour in a little vegetable oil. Place the prepared meat and fry it over high heat on all sides until it begins to brown slightly.

Step 3

Step 3
Peel the onion, rinse in cold water and finely chop.

Step 4

Step 4
Add the chopped onion to the meat and fry everything together for a couple more minutes. A characteristic aroma will appear from the onion.

Step 5

Step 5
Mix meat with flour.

Step 6

Step 6
Add tomato paste immediately. Mix everything.

Step 7

Step 7
Add hot water to the pan. Stir until the tomato paste is evenly dispersed in the water. Add salt and other spices to taste. Cover with a lid and simmer the meat for 10-15 minutes over low heat.

Step 8

Step 8
Cut the peeled potatoes into small pieces.

Step 9

Step 9
Place the potatoes in the pan. Stir. The amount of water can be increased depending on the consistency of the finished dish you want. I like there to be more gravy. Simmer the potatoes along with the meat for another 20-25 minutes. The potatoes should become soft.

Step 10

Step 10
Goulash with potatoes is ready! Place on plates and serve hot. Bon appetit!

Additional rubrics

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