Potato Goulash – Bramborový guláš

A flavorful Czech stew made with potatoes, sausage, onions, and paprika. Warm, hearty, and perfect for cold days.

Kitchen Essentials:
Hungarian paprika: https://amzn.to/3NoncGs
Better than bouillon beef base: https://amzn.to/4gXxTgf
Better Than Bouillon Premium Base Variety Pack, 1 Roasted Chicken Base, 1 Roasted Beef Base, 1 Roasted Garlic Base, 1 Sautéed Onion Base, 8 oz Jars (Pack of 4): https://amzn.to/4aqBu47
OXO Good Grips 8-Inch Double Rod Strainer, Black: https://amzn.to/3WqZv5j

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Tips:

If you like food more spicy, you can add little of cayenne pepper.

Serves: 4
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Ingredients:

1 small onion
2 Tbsp oil
1 1/2 lbs (680 g) potatoes
8 oz (230g) Polish klbasa
1 Tbsp Hungarian sweet paprika
1 1/2 tsp salt (less if you like less salty)
1/2 Tbsp beef or chicken base (bouillon)
little bit of pepper
3 cups water (720 ml) (first phase)
1 cup water (240 ml) (second phase)
1/4 cup all purpose flour
1 tsp marjoram

Directions:

• Peel 1 1/2 pounds potatoes and wash them. Cut them into small cubes. Set aside
• Cut 8 ounces klbasa into smaller pieces and set them aside.
• Dice 1 small onion and transfer into a larger pot.
• Add 2 tablespoons of oil and mix together.
• Bring the pot unto a stove and turn the stove to high. Let the onions roast on high. Stir only when they start to get little bit of color. Stir and roast until light brown. Turn the stove off.
• Add 1 tablespoon of Hungarian sweet paprika and stir. Turn the stove back to medium and roast the onions with paprika for few seconds while stirring.
• Add 3 cups of water, stir and raise the heat to high. Bring it to boil.
• Add chopped potatoes, klbasa, stir.
• Add 1/2 tablespoon of beef or chicken base, 1 1/2 teaspoon salt, little bit of pepper. Stir and put the lid on in cracked opened position for the steam to escape.
• Lower the heat to simmer and set up the timer for 15 minutes or until the potatoes are soft.
• While we wait let’s prepare thickening.
• Into a medium sized bowl add 1 cup water and 1/4 cup all purpose flour. Whisk together braking up any flour chunks. Set aside.
• After the potatoes are soft put strainer inside the goulash. Whisk the thickening again and pour to the strainer. Remove the strainer and stir the flour mix into the sauce. Raise the heat and keep stirring.
• Add 1 teaspoon of marjoram. Rub it in your hands to release the herb flavor.
• When it starts to boil again continue stirring for about 2 minutes. This will give time for the flour to thicken the goulash.