Delicious potato goulash


Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.

Delicious potato goulash - with or without meat - prepared in a pressure cooker.

Ingredients for 4 servings

  • 750 g of potatoes
  • 3 onions
  • 1 clove of garlic
  • 1 green, yellow and red pepper each
  • 125 g of cured ham, diced (from the supermarket, vegetarians can use small diced smoked tofu)
  • 2 tablespoons of coconut oil or lard
  • Salt, freshly ground pepper
  • 1 tsp caraway
  • 1 tbsp paprika powder sweet
  • 1 tbsp fresh marjoram or
  • TL dried marjoram
  • 1/2 L meat or vegetable broth (also grained)
  • 4 tbsp fresh cheese or with herbs or creme fraiche


  1. Wash the potatoes, peel and cut into 2-3 cm cubes. Peel the onions and garlic and cut into small pieces. Halve the peppers, remove the stems and seeds. Cut the pods into cubes of 2 cm.
  2. Heat the coconut oil (for vegetarians) or lard in the pressure cooker and fry the katenschinken. Add the potato and garlic cubes to the pressure cooker, season with salt, pepper, cumin, paprika and marjoram, and fry everything briefly.
  3. Add the meat stock, close the pressure cooker, set the cooking level 2 and increase the temperature. When the yellow ring appears, reduce the temperature. As soon as the green ring appears, the cooking time starts from 8 to 10 minutes. After the cooking time, evaporate the pressure cooker according to the instructions and open.
  4. Season the goulash and sprinkle with freshly chopped parsley. Divide into four portions, garnish with a dollop of cream cheese or creme fraiche and serve.

The big plus of the Fissler pressure cooker is that I can evaporate it relatively quickly. With a no-name product, the content flies around my ears if I let it evaporate too early. Happened to me!

Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.

How to make Potato Goulash | July 2020