Best Potato Goulash Recipes

ROAST AUBERGINE WITH GOULASH SAUCE & SWEET POTATO FRIES

Steps:

• Heat oven to 240C/220C fan/gas 7. Brush the aubergine slices with 1 tsp oil, put on a baking sheet and roast for 15 mins. Meanwhile place a wire cooling rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil, then scatter them over the rack and set aside until ready to cook.
• Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir - they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the sweet potatoes in the oven and bake for 15 mins while you get on with the rest of the sauce.
• Stir the paprika into the onions and peppers, pour in 150ml water, then stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins while you cook the spinach according to pack instructions. Stir in the seeds.
• Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like.

STEAKS WITH GOULASH SAUCE & SWEET POTATO FRIES

Steps:

• Heat oven to 240C/220C fan/gas 7 and put a wire rack on top of a baking tray. Toss the sweet potatoes and thyme with 2 tsp oil in a bowl, then scatter them over the rack and set aside until ready to cook.
• Heat 1 tsp oil in a non-stick pan, add the onions, cover the pan and leave to cook for 5 mins. Take off the lid and stir - they should be a little charred now. Stir in the green pepper and garlic, cover the pan and cook for 5 mins more. Put the potatoes in the oven and bake for 15 mins.
• While the potatoes are cooking, stir the paprika into the onions and peppers, pour in 150ml water and stir in the cherry tomatoes, tomato purée and bouillon. Cover and simmer for 10 mins.
• Pan-fry the steak in a hot, non-stick pan for 2-3 mins each side depending on their thickness. Rest for 5 mins. Spoon the goulash sauce onto plates and top with the beef. Serve the chips and spinach alongside.

POTATO GOULASH

Steps:

• Brown the onions in oil.
• Add paprika to the onions (add as much as you like depending on how spicy you want it to be). Let it melt into the centre of the onions before stirring it inches.
• Add potatoes to the onions and turn up the heat to cook them.
• Add the garlic.
• Add the tomatoes.
• Add the vinegar.
• Add a sprinkling of Marjoram and Caraway Seeds.
• Season with salt and pepper.
• Leave simmering on a low heat for at least 1 and a half hours. Just until the potatoes are soft and the liquid has become quite thick and heavy.

GOULASH AND POTATO DUMPLINGS

Steps:

• 1. In a large saute pan over medium high heat add the olive oil and brown the stew meat in batches. Transfer to slow cooker. In the same pan, reduce the heat to medium and add onions and garlic and saute for 3 - 4 minutes. Add paprika, oregano, pepper, and flour and cook for an additional minute. Add tomato paste and stir well. The mixture will be thick. Add beef broth and lemon juice and cook, stirring, for a minute or two. Transfer mixture to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 - 5 hours. The beef will be very tender and shred easily. About 45 minutes before dinner time, make the potato dumplings. Cook potato chunks in a large pot of water until tender. Drain and mash until smooth. Add bread crumbs, egg, and salt and mix well. Form into 2 inch balls. Set aside. Stir sour cream into goulash. Top with potato dumplings, spooning some of the sauce over them. Cover and cook on HIGH for about 15 minutes. To serve, spoon goulash and dumplings into shallow bowls and sprinkle with parsley.dles