Austrian Potato Goulash (Kartoffelgulasch)

A hearty stew, richly spiced with paprika, marjoram and caraway. This nourishing vegan potato goulash is the ultimate comfort food.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Ingredients

2 tbsp olive oil
2 (300 g) onions halved and sliced
3 cloves garlic finely chopped
1½ tsp caraway
2 tbsp paprika powder
3 tbsp vinegar
2 tbsp tomato puree
1 tsp marjoram
1 tsp sugar
3½ cups (840 ml) water
5 medium (750 g) starchy potatoes
3 bay leaves
1 tbsp stock powder or bouillon
1 pinch pepper

For the Tofu

1 block (230 g) smoked tofu diced
1 tbsp olive oil
1 tbsp soy sauce
salt and pepper for seasoning

Instructions

In a deep pan, heat the olive oil and fry the sliced onions until golden brown.
Add the finely chopped garlic and the caraway seeds. Cook for 1 minutes.
Add the paprika, stir immediately and deglaze with vinegar. Deglazing is when you add a liquid to cooked, browned ingredients, and then stir thorougly to dissolve all that stuck to the pan tasty goodness!
Add the tomato puree, marjoram and sugar. Stir again and cook for 2 minutes. Adding a touch of water if the mix gets dry.
Finally add the water, chopped potatoes, bay leaves and stock powder. Season with a pinch of black pepper.
Bring to a boil, reduce heat and simmer for about 15 minutes, until the potatoes are fully cooked and tender.

Frying the tofu

Meanwhile, cut the smoked tofu into cubes or short strips. In a frying pan over medium-high heat, heat up olive oil and fry the tofu until browned.
If your smoked tofu comes out of the pack seasoned, you can skip this step. Turn down the heat to medium and add the soy sauce. Stir immediately to coat the tofu pieces. Be careful not to let the sauce catch! Add a splash of water if necessary.
Season with salt and pepper to taste.
When the goulash is done, serve topped with the fried smoky tofu, along with a slice of dark bread. Enjoy your tasty Kartoffelgulasch! Mahlzeit :)

Notes

Pressure cooking

If using a pressure cooker, close the lid after adding the water (you might want to add a little less water, just enough to nicely cover the potatoes) along with the other ingredients. Heat up and bring to pressure, and pressure cook for 5 minutes on high pressure. Take off the heat and let the pressure drop naturally. Give it a good stir to get some starches into the liquid, and serve!

Pressure cooking is an amazing tool in the kitchen to save cooking time, energy and retain more of the nutrients in your meal!

Serving

Serve the goulash with wholemeal or rye bread. Rye bread is the bread typically served in Germany and Austria. Dark breads work really in this combination of earthy, hearty flavours.

Nutrition

Scan me

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!