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

Traditional meets spicy

Oh, how I love hearty meals. And it doesn’t matter which season we’re in. Even in Spring and Summer, I like to cook some comforting dinners that warm my heart and satisfy my belly. One of the comforting dishes I always devoured as a child was a flavourful bowl of goulash. Which there are many different ones in Austria. One of them being potato goulash which my grandma and my 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 of potatoes, colourful peppers and spicy chorizo to give it a smoky spin.

Quick and easy to make, this Potato Pepper Chorizo Goulash is ideal to prepare ahead and serve a crowd or meal-prep for the week. You can also freeze this goulash in portions to have on hand when the hunger srikes.

Potato Pepper Chorizo Goulash

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 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.
Potato Pepper Chorizo Goulash
Potato Pepper Chorizo Goulash

Potato Pepper Chorizo Goulash

Yvonne
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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Austrian, European
Servings 2

Ingredients
  

  • 4 potatoes waxy
  • 2 bell peppers
  • 1/2 onion
  • 1 garlic clove
  • 100 g (spicy) chorizo (0.22 lb)
  • 1 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika powder
  • 1/2 tsp caraway powder
  • 1/2 tsp dried marjoram
  • 1 bay leave
  • 1 tsp potato starch or cornstarch
  • 600 ml vegetable stock (2 1/2 cups)
  • salt and pepper to taste

Instructions
 

  • Peel and cut potatoes and garlic. Chop peppers and chorizo.
  • In a pot, heat vegetable oil on medium heat and put in chorizo. Sauté for about a minute, stirring occasionally. Set aside.
  • Add onions to same pot and sauté for a couple of seconds to soak in the chorizo flavour. Add garlic, potatoes, tomato paste, sweet paprika powder, caraway powder, marjoram and bay leave. Sauté again for about a minute.
  • Pour in vegetable stock and bring to a boil. Reduce heat to low and cook for about 15 minutes.
  • Put chorizo back in and add peppers. Sift in starch, stir and cook for another 10 to 15 minutes until potatoes are tender. Season with salt and pepper to taste.
  • Sprinkle with chopped parsley and serve.

Notes

  • 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.
Keyword chorizo stew, goulash, pepper goulash, potato goulash, potato stew
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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.

June 9, 2021
June 20, 2021

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