Potato goulash of Austrian style
Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.
The potato goulash after Austrian style is a tasty and inexpensive food, which can be prepared from leftovers, but also targeted. A look into my fridge or pantry revealed today:
- smoked bacon
- Burenwurst (or Viennese sausages, Kabanossi, meat sausage or cooked sausage)
- mainly hard-boiled potatoes (was about a little more than 1 kilogram)
- 2 tomatoes
- Red and green peppers
- Onions and garlic
- Sour cream (= sour cream)
- Spices: salt, paprika powder sweet, caraway seeds, marjoram, tomato paste, vinegar, dried chili
I made this dish in a pressure cooker and it works like this:
- Cut the onion, bacon, tomatoes and paprika into cubes. Cut the sausage into 1cm pieces and cut the garlic into thin slices. The potatoes are cut into 4 x 4 cm pieces.
- Now you have prepared the ingredients and roasted the bacon and onion in some oil glassy. Then add the potato, dust about a weak tablespoon of paprika, a teaspoon of marjoram, half a teaspoon of caraway seeds, a pinch of black pepper, a tablespoon of tomato paste, a weak half teaspoon of salt, the garlic slices, the chilli and grated with your fingers a teaspoon of vinegar - NO MORE! - about that.
- The whole thing is blended and lightly and BRIEF roasted. Really only short, because otherwise the paprika will be bitter! Then add water until the potato cubes are barely covered. Cook in the pressure cooker for 5 minutes and leave to evaporate in a "cold" place.
- Open the lid, the sausage and the paprika cubes, because they should remain slightly crisp. Add sour cream and boil briefly.
If you have caught too much water, simply bind with corn or potato starch.
I hope you like it. Here in Austria, this is a cheap, good and quickly prepared food.