Description
Das Rezept für Omas Kartoffelgulasch zaubert ein saftiges, würziges Gericht auf den Tisch und schmeckt Ihnen garantiert. Schnelle und Einfache Gulasch Rezepte.
Ingredients
Scale
- 1 large onion
- 1 tablespoon margarine
- 5 large potatoes
- 1 pinch salt
- 2 tablespoons sweet paprika powder
- 1 bouillon cube
- 2 tablespoons sour cream
- 2 tablespoons flour
- 1 pair Frankfurter sausages
- 1 pinch marjoram
- 1 bay leaf
- 500 ml water
- 1 clove garlic
- 1 pinch pepper
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
Instructions
- Peel the onion and cut it finely into small pieces. Peel the garlic clove and press it through a garlic press or chop it very finely.
- In a large pot, heat the margarine over medium heat. Once melted, add the finely chopped onion and sauté for a few minutes until the onion becomes translucent and slightly golden.
- Add the pressed or minced garlic to the pot with the onions and sauté for another minute until fragrant.
- Sprinkle the sweet paprika powder over the onions and garlic. Stir quickly to combine, making sure not to let the paprika burn as it can become bitter.
- Immediately pour in the 500 ml of water to stop the paprika from burning and to create the base for the goulash.
- Peel the potatoes and cut them into evenly sized cubes, about 2 cm in size. Add the potato cubes to the pot.
- Add the bouillon cube, caraway seeds, salt, pepper, marjoram, and the bay leaf to the pot. Stir everything well to combine.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently. Cook for about 20–25 minutes, stirring occasionally, until the potatoes are just tender but not falling apart.
- While the potatoes are cooking, in a separate bowl, mix the sour cream and flour together until you have a smooth, lump-free mixture.
- To prevent lumps, add a few tablespoons of the hot goulash liquid from the pot into the sour cream and flour mixture. Stir well to combine and temper the mixture.
- Pour the sour cream-flour mixture back into the simmering pot while stirring constantly. This will thicken the goulash and make it creamy. Let the goulash simmer for another 2–3 minutes, stirring frequently.
- Add the tomato paste to the pot and stir thoroughly until it is well incorporated and the sauce takes on a rich color.
- Cut the Frankfurter sausages into thin slices and add them to the goulash. Stir well and let the sausages heat through for 2–3 minutes.
- Taste the goulash and adjust the seasoning with more salt and pepper if needed.
- Remove the bay leaf from the pot. Serve the Kartoffelgulasch hot, garnished with a sprinkle of fresh herbs if desired.
Notes
This Kartoffelgulasch tastes especially delicious when served with fresh rolls or crusty bread. To ensure the sour cream and flour mixture blends smoothly into the goulash, temper it with a little hot goulash liquid before adding it to the pot—this helps prevent lumps. For those who prefer a spicy kick, feel free to add a splash of Tabasco, chopped chili peppers, or chili powder to the goulash.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg