This comforting and hearty potato goulash puts a spin on the classic Austrian dish. Colourful peppers and spicy chorizo make this a smoky and flavourful bowl, sure to satisfy a crowd.
Potato Pepper Chorizo Goulash
Oh, how I love hearty meals. Even in Spring and Summer, I like to cook comforting dinners that warm my heart and satisfy my belly. One of the dishes I always devoured as a child was a flavourful bowl of goulash. One of them was potato goulash which my grandma and mum often made as a make-ahead lunch or dinner when I was younger.
Traditionally an Austrian potato goulash is made with a local smoked sausage called “Dürre” next to potatoes and the usual spices. After rediscovering the dish a couple of years ago, I started experimenting with it. The result is this spicy and flavourful goulash made with potatoes, colourful peppers and spicy chorizo to give it a smoky spin.
Quick and easy to prepare, this Potato Pepper Chorizo Goulash is ideal for serving a crowd or meal prep for the week. You can also freeze this goulash in portions to have on hand when the hunger strikes.
Tips and substitutions for this Potato Pepper Chorizo Goulash
Chop all the ingredients and get the spices ready first for a smoother cooking process with no stress.
Use waxy potatoes as they keep their form and don’t crumble when cooked.
You can make this vegan by substituting the chorizo with smoked tofu. Use it the same way in the goulash as you would the chorizo and you have a comforting plant-based meal. Although equally as good, the smoky flavour slightly changes when using the soy-based option.
When not eaten right away, store in an airtight container and put in the refrigerator for up to three days or freeze.
Craving more comforting dishes?
Try these hearty bowls full of nutritious ingredients:
Potato Pepper Chorizo Goulash
- 4 medium waxy potatoes
- 2 bell peppers
- ½ onion
- 1 garlic clove
- 100 g (spicy) chorizo (0.22 lb)
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika powder
- ½ teaspoon caraway powder
- ½ teaspoon dried marjoram
- 1 bay leaf
- 1 teaspoon potato or cornstarch
- 600 ml vegetable stock (2 ½ cups)
- salt and pepper to taste
- Peel and roughly chop potatoes, bell peppers and chorizo. Finely dice onion and garlic and garlic. Chop peppers and chorizo.
- In a pot, heat vegetable oil on medium heat and put in chorizo. Roast for about a minute, stirring occasionally. Take out and set aside.
- Add onions to the same pot and sauté on medium heat for a couple of seconds to soak in the chorizo flavour. Add onion, potatoes, bell peppers, garlic, tomato paste, sweet paprika powder, caraway, marjoram and bay leaf. Sauté for about 2 minutes, stirring frequently.
- Pour in vegetable stock and bring to a boil. Reduce heat and cook for about 15 minutes.
- Sift in starch and cook for another 5 minutes until potatoes are tender. Put chorizo back in and season with salt and pepper to taste.
- Sprinkle with chopped parsley and serve.
- Use waxy potatoes as they keep their form and don’t crumble when cooked.
- You can make this vegan by substituting the chorizo with smoked tofu. Use it exactly the same way in the goulash like the chorizo and you have a comforting plant-based meal. Although equally as good, the smoky flavour slightly changes when using the soy-based option.
- When not eaten right away, store in an airtight container and put in the refrigerator for up to three days or freeze.
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.