Servings: 4
Calories: 290kcal
Equipment
- Large pan
- cutting board
- knife
- Measuring cups
- spoons
Ingredients
- Here’s what you’ll use to whip up this delicious goulash:
- - 6 - 7 medium-sized potatoes about 700g, peeled and diced into chunks
- - 1 large onion finely chopped
- - 1 tablespoon tomato paste for rich flavor
- - 2 tablespoons nutritional yeast optional, but recommended for a savory kick
- - 1 liter vegetable broth to build the base
- - 1 teaspoon sweet paprika for warmth
- - 1 teaspoon smoked paprika to add depth
- - 1 teaspoon ground cumin for a hint of earthiness
- - 1 tablespoon dried marjoram for a lovely herb note
- - 1 teaspoon extra-virgin olive oil for sautéing
- - Salt and black pepper to taste
- - 1 fresh bell pepper diced (adds crunch and flavor)
- - 1 teaspoon of chili flakes optional, if you like a little heat
Instructions
Step 1: Prepare the Potatoes
- Start by peeling those potatoes and cutting them into smaller, bite-sized chunks. Aim for uniform pieces, about an inch thick, to ensure they all cook evenly. The potatoes will soak up all the good flavors from the broth, spices, and onions, so don’t skimp on this step.
Step 2: Sauté the Onions
- In a large pan, heat the olive oil over medium heat. Once it’s warm, toss in the finely chopped onion. You want to fry these until they become translucent and start to turn a lovely golden brown. This usually takes about 5 minutes. Keep an eye on them; you want them softened, not burnt.
Step 3: Cook the Potatoes
- Now it's time to introduce the potatoes to their new friends. Add the diced potatoes to the pan with the slightly golden onions and sauté everything together for about a minute. This brief fry will begin to infuse the potatoes with that lovely onion flavor.
Step 4: Spice It Up
- Sprinkle in the sweet and smoked paprika, ground cumin, and a pinch of salt and pepper. Stir everything well, letting those spices coat the potatoes and onions. Fry this mixture for another minute, allowing the spices to bloom and release their aromas. It should start smelling fantastic right about now!
Step 5: Add the Broth
- Pour in the vegetable stock, making sure to scrape any bits off the bottom of the pan. This is called deglazing, and it gets all the delicious flavors into your dish! Pop a lid on the pan, reduce the heat, and let it simmer for about 10 minutes. You’re looking for the potatoes to soften but not mushy. Keep an eye on this; we want them tender but still holding their shape.
Step 6: Add Tomato Paste
- Once those potatoes are softened, it’s time to stir in the tomato paste. This addition will deepen the color and richness of your goulash. Let it simmer for a couple more minutes. This step helps to meld all the flavors together.
Step 7: Final Seasoning and Nutritional Yeast
- Now, give everything one last taste. This is your chance to adjust the seasoning with salt and pepper to your liking. Also, mix in the nutritional yeast and dried marjoram, stirring well to combine. These ingredients add a savory depth that will take your goulash from good to great.
Step 8: Serve and Enjoy!
- Serve your goulash hot, garnished with fresh parsley or a sprinkle of chili flakes to add a bit of flair. Trust me, your taste buds will thank you for this fragrant, hearty bowl filled with flavor!
Notes
- Quality Ingredients: Using high-quality vegetable stock makes a big difference in flavor. If possible, opt for homemade.
- Potato Variety: For a creamier texture, consider using Yukon Gold potatoes. They break down a bit more and contribute a wonderful creaminess to the dish.
- Herb Variations: Feel free to mix in other dried herbs like thyme or oregano if you prefer those flavors.
- Make it Spicy: If you love the heat, add fresh jalapeños or more chili flakes for a kick.
- Serve Warm: This goulash is best enjoyed fresh off the stove, but it also warms up beautifully.
Nutrition
Serving: 4g | Calories: 290kcal | Carbohydrates: 72g | Protein: 11g | Fat: 2g | Sodium: 816mg | Fiber: 9g | Sugar: 7g
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